review · Chemistry & Biodiversity
Olive oil is widely consumed globally due to its distinct chemical profile and recognised health benefits. Its valuable composition includes diverse fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds. However, maintaining product integrity presents significant challenges across the supply chain. Post-processing storage requires careful optimisation to prevent oxidation and protect oil quality over time. Furthermore, the high commercial value of olive oil makes it a frequent target for fraudulent adulteration with cheaper vegetable oils. Regulatory quality parameters and advanced chemometric tools have therefore emerged as essential mechanisms to detect contamination and verify product authenticity. Addressing these issues of oxidation and fraudulent blending is critical to meeting regulatory standards and satisfying the growing international consumer demand for genuine olive oil.
High consumer demand and premium market pricing make olive oil highly vulnerable to fraudulent blending and shelf-life degradation. Understanding its precise chemical composition and the mechanisms of oxidation allows producers, regulators, and retailers to implement reliable testing methods. This ensures that consumers receive authentic, high-quality products that deliver the health benefits expected from the Mediterranean diet.
The findings are relevant to olive oil producers, food processors, testing laboratories, and quality regulators seeking to protect product value. The work highlights applied chemometric tools and regulatory parameters that can be used directly in quality control operations to detect adulteration with cheaper vegetable oils. These analytical methods appear to be near market or currently in use for commercial verification and shelf-life protection.
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Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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DOI: 10.1002/cbdv.202301697
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