title: Non-thermal plasma as preparative technique to evaluate olive oil adulteration.
abstract: In recent years adulteration of pure extra virgin olive oil (EVOO) with other types of vegetable oils has become an important issue. In this study, non-thermal plasma (NTP) is investigated as an innovative preparative analytical technique enabling classification of adulterated olive oil from an ascertained authentic batch of olive oil in a more sensitive manner. Non-thermal plasma discharges are a source of highly oxidative species such as singlet oxygen, and atomic oxygen. It was assumed that NTP-induced oxidation triggers unique lipid oxidation mechanisms depending on the specific composition of the oil matrix and minor constituents. In this work EVOO samples were adulterated with sunflower oil (1-3%) and submitted to NTP treatment. Results showed that while untreated samples could not be classified from the authentic olive oil reference, NTP treatments of 60min (Ar/O2 0.1%) on the oil batches resulted in the formation of a unique set of secondary volatile lipid oxidation products enabling classification of adulterated oil samples.
authors.affiliation: Research Group Molecular Odor Chemistry, KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium. Electronic address: jim.vandurme@kuleuven.be.
authors.forename: Jim
authors.initials: J
authors.lastname: Van Durme
authors.affiliation: Research Group Molecular Odor Chemistry, KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium. Electronic address: jeroen.vandamme@kuleuven.be.
authors.forename: Jeroen
authors.initials: J
authors.lastname: Vandamme
mesh_terms: D005504:Food Analysis; D050356:Lipid Metabolism; D000069463:Olive Oil / Q000032:analysis*; D010938:Plant Oils / Q000032:analysis; D058626:Plasma Gases; D000074242:Sunflower Oil
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D058626:Plasma Gases; D000074242:Sunflower Oil
keywords: Adulteration; Aroma profile; Lipid oxidation; Non-thermal plasma; Olive oil