Evaluation of MALDI‐TOF/MS Technology in Olive Oil Adulteration

Abstract

AbstractAdulteration of extra virgin olive oil (EVOO) by addition of other vegetable oils or lower‐grade olive oils is a common problem of the oil market worldwide. Therefore, we developed a fast protocol for detection of EVOO adulteration by mass spectrometry fingerprinting of triacylglycerol (TAG) profiles based on MALDI‐TOF/MS. For that purpose, EVOO TAG profiles were compared with those of edible sunflower oil and olive oil composed of refined olive oil and virgin olive oils. Adulteration of EVOO was simulated by addition of sunflower and mixture of refined olive oil and virgin olive oils at 1, 10 and 20% w/w. Results of mass spectrometry TAG profiling were compared with routinely assessed K values for identification of adulteration. MALDI‐TOF/MS technology coupled with statistical analysis was proven as useful for detection of adulteration in EVOO at a rate down to 1%. In contrast, standard spectrophotometric methods failed to identify minor adulterations. In addition, the ability of MALDI‐TOF/MS in detection of adulteration was tested on EVOO samples from different geographical regions. Results demonstrated that MALDI‐TOF/MS technology coupled with statistical analysis is able to distinguish adulterated oils from other EVOO.