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2024 Technical Program
Analytical
Jose M. Martinez-Rivas
Dr.
Instituto De La Grasa, CSIC
Sevilla, Spain
M. Luisa Hernandez
Dr.
Instituto de la Grasa, CSIC
Seville, Spain
M. Dolores Sicardo
M. Sc.
Instituto de la Grasa, CSIC
Seville, Spain
.jpg "Tullia Gallina Toschi, PhD photo")
Tullia Gallina Toschi, PhD
Prof.
University of Bologna
Bologna, Emilia-Romagna, Italy
Wenceslao Moreda
Research Scientist
CSIC, Instituto de la Grasa
Sevilla, Andalucia, Spain
The authenticity of olive oils is a major concern for Institutions, private industries, and consumers. However, this is an outstanding issue that remains a challenge due to the complexity of the fraudulent practices. In particular, the adulteration of high-priced virgin and refined olive oils by the addition of low-cost oils obtained from other plants requires the development of a reliable method of species authentication of vegetable oils.
Although analytical chemistry techniques are widely used to satisfy all these needs, DNA-based methodologies can be used as complementary approaches. DNA-based methods are gaining higher attention in the last years since DNA analysis is a fast and economic tool with high specificity and sensitivity, and because, unlike the chemical composition of olive oil, they are not affected by environmental conditions.
New advances, current trends, and critical issues on DNA-based methods in olive oil authenticity will be discussed. In addition, the case of the detection of blends of extra virgin olive oil with virgin avocado oil will be presented.