Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

Abstract

AbstractTrace metals such as Cu and Fe have negative effects on the oxidative stability of olive oils, and consequently, their concentrations are used as quality criterion. Also, maximum levels are established for heavy metals (As and Pb) in olive oils due to their high toxicity. Olive fruits can be contaminated with these metals from soil and air and from the use of pesticides or fertilizers, with the potential contamination of virgin olive oil (VOO) during its extraction from the fruits. This work presents two goals: (a) to optimize an analytical method for the determination of metals in raw olive fruits using an Abencor system; (b) to carry out a preliminary study of the fate of the metals during VOO extraction. The selected metals were quantified in raw olive fruits, and in the olive pomace and VOO obtained after their processing. The metal determination was performed by inductively coupled plasma‐mass spectrometry after microwave‐assisted acid digestion with HNO3/H2O2. The results showed that most of the metals (at least 90 %) present in the olive fruits were retained by the olive pomace, so obtaining high‐quality VOO from the point of view of its metal content.