Abstract
For many years, assessment of olive oil quality and its authenticity confimation has been of great importance to guarantee olive oil safety in compliance with legislations. These include the investigation of olive oil purity and quality by analyzing several parameters such as fatty acid composition, sterols, phenolic compounds, triacylglycerol and etc, through performing conventional and advanced hyphenated techniques (1). This issue still has key importance for research institutions, industries, and export/import agencies although it bears numerous complications; for example the composition of extra virgin olive oils is the result of complex interactions among olive varieties, environmental conditions, fruit ripening, and oil extraction technology (2) which cause flctuating results for the oil from the same cultivar grown in diffrent locations.
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