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**9** 

*Iran* 

**Traceability of Origin** 

**and Authenticity of** *Olive Oil*

Zohreh Rabiei and Sattar Tahmasebi Enferadi

*National Institute of Genetic Engineering and Biotechnology, Tehran,* 

Olive (*Olea europaea* L.) is one of the oldest agricultural tree crops worldwide and is an important source of oil with beneficial properties for human health. *Olive oil* is produced solely from the fruit of the olive tree (*Olea europaea* L.) and differs from most of the other vegetable oils in the method of extraction, allowing it to be consumed in crude form, hence

In comparison to commonly used vegetable oils, the cost of *olive oil* is higher. As such, *olive oil* is more prone against adulteration with other cheaper oils in order to increase profits. Several grades of *olive oil* are marketed which also command different prices. There is also the possibility of the addition of cheaper grades of *olive oil* to better graded ones for the same economic reasons. The presence in highly prized *olive oil*s of lower grade material is

Mixing low-grade sunflower, canola or other oil with olive's industrial chlorophylls, and flavouring it with beta-carotene has been brought to light and sold as *olive oil*. The FDA does not have the resources to test all the imported *olive oil* for adulteration, and some products are difficult to test. One can always expect adulteration and mislabeling *olive oil* products (Mueller, 1991). Christy et al., (2004) used near-infrared (NIR) spectra in the region of 12,000–4000 cm (-1) to detect adulteration of *olive oil* with sunflower oil, corn oil, walnut oil and hazelnut oil. It has reported that adulteration of virgin *olive oil* with hazelnut oil could be detected only at levels of 25% and higher with Fourier transform infrared spectroscopy (Kumar et al., 2011). However, Rabiei (2006) has reported the use of molecular approach in

Several methods have been proposed for monitoring the adulteration of virgin *olive oil*s with other edible oils. In the last 10 years, technology and knowledge have undergone a great advance in the fight against adulteration; however, in the same way, knowledge of defrauders has also been increased. This enables them to prepare more sophisticated adulterations that make useless the methodologies proposed to detect them. Those oils normally added to virgin *olive oil* can be, either *olive oil*s of lower quality (e.g. olive-pomace *olive oil* or virgin *olive oil* obtained by second centrifugation of the olives), or seed oils (e.g.

conserving its vitamins and other natural healthy high-value compounds.

revealing hazelnut-adulterated *olive oil* at level of less than 10% of hazelnut.

corn, soybean, palm or sunflower oil, among others) (Peña et al., 2005).

sometimes revealed by specific analytical methods.

**1. Introduction** 

