View
228
Download
3
Category
Preview:
Citation preview
Dr Rodney Mailer - Australian Oils Research Australia
1
American Oil Chemists’ Society
Australasian Section
Adulteration of Olive Oil
Rod Mailer & Jamie Ayton9-11 September 2015
The Pier, Geelong, Victoria
AUSTRALIA
Adulteration
Adulteration: addition of another substance to a food item in order to increase the quantity of the food item, which may result in the loss of quality of food item.
Dr Rodney Mailer - Australian Oils Research Australia
2
0
More Next Blog» Create Blog Sign In
Dr Rodney Mailer - Australian Oils Research Australia
3
BIJU ANTONY, Chief Librarian, NDRK College of Nursing, BM Road, Hassan, Karnataka, India
Adulteration
Argemone “mexicana” oil in adulterated mustard oil can cause a
condition similar to epidemic dropsy which can be fatal
Adulterated rapeseed oil in Spain in 1981: toxic oil syndrome
affecting 25,000 people. A multisystemic disease caused about 600 deaths and 300 invalids. Nothing is yet known about the nature of the causative agent
Chinese milk scandal 2008: milk and infant formula adulterated with
melamine - an estimated 300,000 victims, 6 infants dying from kidney damage and 54,000 babies being hospitalised.
Cattle Feed: mustard substituted for canola meal.
Dr Rodney Mailer - Australian Oils Research Australia
4
EU Report A7-0434/2013:
Top 10 products most at risk of food fraud
1. Olive oil
2. Fish
3. Organic foods
4. Milk
5. Grains
6. Honey and maple syrup
7. Coffee and tea
8. Spices (such as saffron and chili)
9. Wine
10. Certain fruit juices
Defining the Public Health Threat of Food Fraud / Spink, J, and Moyer,: Journal of Food Science, 2011, Volume 75 (Number 9), p. 57-63.
5
Slippery Business – The New Yorker AUG 6, 2007
BY TOM MUELLER
On August 10, 1991, a rusty tanker called the Mazal II docked at the industrial port of Ordu, in Turkey, and pumped twenty-two hundred tons of hazelnut oil into its hold…
Dr Rodney Mailer - Australian Oils Research Australia
6
Adulteration Fraud
Seed Oils
Refined Oils
Pomace Oils
Aged Oils
Poor Storage
Dr Rodney Mailer - Australian Oils Research Australia
7
73% (60) of imported
oils failed sensory test
UC Davis Study
9
SENSORY IOC CHEMICAL TESTDGF / Aust
Tests
BRANDFAILED
SENSORYFFA FAP PV UV DAGs PPP
California Olive Ranch 0 0 0 0 0 0 0
Cobram Estate 0 0 0 0 0 0 0
Lucini 11 0 0 0 100 0 0
Filippo Berio 83 0 0 0 33 33 20
Star 61 0 0 0 0 64 27
Bertolli 72 0 0 0 8 62 46
Colavita 56 0 0 0 50 70 50
Pompeian 94 0 0 0 65 100 94
Failed (%) 51% 0 0 0 34 65 49
Australian Olive Association Routine Market Surveys
September 2011 and April 2015
331 oils from supermarkets/retail outlets WA, SA, Vic and NSW.
Australian brands 105/160 (66%) Imported brands 53/171 (31%)
Total 158/331 (48%)
Australian Standards for Olive Oil and Olive-Pomace Oil AS5265-2011 (AS)
IOC Tests Results IOC limits
Free Fatty Acids 0.27 < 0.8
Peroxide Value 17 < 20
UV Absorbance ∆K 0.070 < 0.01
K232nm 3.188 < 2.50
K270nm 0.892 < 0.22
Stigmastadiene Content 6.160 < 0.10
Wax Content 2002 < 250
Trans Fatty Acids
C18:1T 0.071 < 0.05
C18:2T and C18:3T 0.099 < 0.05
IOC Tests Results IOC limits
Free Fatty Acids 0.19 < 0.8
Peroxide Value 4 < 20
UV Absorbance ∆K 0.026 < 0.01
K232nm 1.98 < 2.50
K270nm 0.34 < 0.22
Stigmastadiene Content 14.49 < 0.10
Wax Content 196 < 250
Trans Fatty Acids
C18:1T 0.03 < 0.05
C18:2T and C18:3T 0.04 < 0.05Stigmasta-3,5-diene from dehydration of B-sitosterol
IOC Tests Results IOC limits
Free Fatty Acids 0.56 < 0.8
Peroxide Value 7 < 20
UV Absorbance ∆K 0.003 < 0.01
K232nm 1.88 < 2.50
K270nm 0.12 < 0.22
Pyropheophytin a 31.5 <17*
1,2-diacylglycerols 29.8 >35*
Sensory analysis
Defect - rancid 1.5 0
Harvesting
16
ppnt.pdfppnt2.pdf
Temperature & Humidity in Ocean ContainersDavid Leinberger, Senior Packaging Engineer, Xerox Corporation, Wilsonville, USA
One year study of ocean container temperature and humidity for shipments between Asia, Europe and North America.
Dr Rodney Mailer - Australian Oils Research Australia
17
18
Figure 7: Hottest Shipment 135 F [57 C]
Japan to Memphis
140
120 Temperature53
Relative Humidity43
100
33
8023
6013
40 3
20
04-Jul-05
-7
09-Jul-05 14-Jul-05
Date
19-Jul-05 24-Jul-05
Stage 1. Filling, loading onto ship, road transportation and brief periods of storage. Daily cycles of temperature and humidity are common
Stage 2. Time at sea or aboard a ship. - extreme conditions are rare
Stage 3. Container removed from the ship until the unloading process. Daily temperature and humidity cycles are common and may be extreme.
Extreme conditions in Ocean Containers
Ocean Container Temperature and Humidity Study David A. Leinberger, 2/27/2006
International Olive Council
Madrid Spain 1959 formed under auspices of United Nations
Most national standards based on IOC Standards
9 Grades of Olive oil
Test ~50 components of olive oil
Limits are based on southern European climates
Dr Rodney Mailer - Australian Oils Research Australia
19
Grades of Olive Oil
Dr Rodney Mailer - Australian Oils Research Australia
20
IOC Codex EU Australia COOC USA
Extra virgin olive oil ✔ ✔ ✔ ✔ US ✔
Virgin olive oil ✔ ✔ ✔ ✔ US ✔
Ordinary virgin olive oil ✔ X X X X
Lampante virgin olive oil X Lampante olive oil ✔ Crude olive oilUS VOO not fit for
human consumption
Refined olive oil ✔ ✔ ✔ ✔ US ✔
Olive oil ✔Olive oil composed of
ROO and VOOOlive oil-composed of
ROO and VOOROO blend composed
of ROO and VOOUS ✔
Crude olive-pomace oil X ✔ ✔ ✔ US ✔
Refined olive-pomace oil ✔ ✔ ✔ ✔ US ✔
Olive-pomace oil ✔ ✔OPO composed of RO-
PO and VOO
RO-PO blend composed of RO-PO
oil & VOO
US ✔
Fatty Acid Profiles in Olive Oil
Fatty acid (%m/m methyl esters)
IOC Codex EU Australia COOC USA
Myristic acid < 0.03 < 0.05 < 0.05 < 0.05 < 0.05 < 0.05
Palmitic acid 7.5 - 20.0 ✔ ✔ 7.0 - 20.0 7.0 - 22.0 ✔
Palmitoleic acid 0.3 - 3.5 ✔ ✔ ✔ 0.25 - 3.5 ✔
Heptadecanoic < 0.3 ✔ ✔ ✔ ✔ ✔
Heptadecenoic < 0.3 ✔ ✔ < 0.4 < 0.5 ✔
Stearic acid 0.5 - 5.0 ✔ ✔ ✔ ✔ ✔
Oleic acid 55.0 - 83.0 ✔ ✔ 53.0 - 85.0 50.0 - 85.0 ✔
Linoleic acid 3.5 - 21.0 ✔ ✔ 2.5 - 22.0 2.5 - 22.0 ✔
Linolenic acid < 1.0 ✔ < 1.5 < 1.5 < 1.5
Arachidic acid < 0.6 ✔ ✔ ✔ ✔ ✔
Gadoleic acid < 0.4 ✔ ✔ < 0.5 < 0.5 ✔
Behenic acid < 0.2* ✔ ✔ ✔ ✔ ✔
Lignoceric acid < 0.2 ✔ ✔ ✔ ✔ ✔
Dr Rodney Mailer - Australian Oils Research Australia
21
Pyropheophytin - PPP(Lit. K.Aizetmüller, Fett/Lipid 1986)
Chlorophyll a
H2O, 100 °C
Chlorophyll a‘
-Mg++
Pheophytin a‘
Pyropheophytin a
> 100 °C
Pheophytin a
Pyrochlorophyll a
> 100 °C
> 100 °C
-Mg++
Pyropheophytin a
Pyropheophytin a
Not heated
160°C 60 min
Pyropheophytin a – (Temperature)
Low PP, High C18:2
Months
0 3 6 9 12 15 18 21 24 27 30 33 36
% p
yro
pheophytin a
0
10
20
30
40
50
60
70
80
90
100
Mid PP, Mid C18:2
Months
0 3 6 9 12 15 18 21 24 27 30 33 36
15oC, dark, closed
22oC, dark, closed
37oC, dark, closed
High PP, Low C18:2
Months
0 3 6 9 12 15 18 21 24 27 30 33 36
Least stable Most stable
AS-5264-2011 – < 17%•Age
•Temperature
1,2-Diacylglycerides
Formation of diacylglycerides
1,2-Diacylglyceride 1,3-Diacylglyceride
Temperature, TimeCourtesy Boundary Bend
Effect of storage temperatures
3 olive oils over 36 months
a) LP,HL
% 1
,2-d
iacylg
lycero
ls
0
10
20
30
40
50
60
70
80
b) MP,ML
%1,2
-dia
cylg
lycero
ls
0
10
20
30
40
50
60
70
80
c) HP,LL
Months
0 3 6 9 12 15 18 21 24 27 30 33 36
%1,2
-dia
cylg
lycero
ls
0
10
20
30
40
50
60
70
80
15oC, dark, closed
22oC, dark, closed
37oC, dark, closed
26
1,2 Diacylglyceride
Sensory AnalysisLow PP, High C18:2
Storage (months)
0 3 6
Org
anole
ptic s
core
0
1
2
3
4
5
6
7
High PP, Low C18:2
Storage (months)
0 3 6
Org
anole
ptic s
core
0
1
2
3
4
5
6
7
15oC, dark, nil O2
22oC, dark, nil O2
37oC, dark, nil O2
Light, 22oC, nil O2
oxygen, dark, 22oC
Fruitiness
Defects
Dr Rodney Mailer - Australian Oils Research Australia
28
Extent of Fraud
US International Trade Commission, 2012 - olive oil authenticity. Washington DC, USA
European Union Workshop on Adulteration in Olive Oil, 2013 – oil testing/fraud/authenticity, Madrid
Codex Alimentarius – 2013 Codex Alimentarius Fats and Oils, Langkawi, Malaysia Codex Alimentarius – 2015 Codex Alimentarius Fats and Oils, Malacca, Malaysia
ISO Fats and Oils – 2014 ISO TC 34; Berlin, Germany ISO Fats and Oils – 2015 ISO TC 34; Gouda, Netherlands
Californian Olive Oil Commission – 2014 - new trading standard for olive oil in California
Multiple Legal Cases, USA – 2010-2015 – Washington, New York, San Francisco, Sydney, Adelaide.
Dr Rodney Mailer - Australian Oils Research Australia
29
Summary
Dr Rodney MailerAustralian Oils Research Australia
30
Adulteration - Fraud
Fatty Acid Profiles – Other oils
Fatty acid IOC Olive oilCodex - Mid Oleic
Sunflower oilCodex - High OleicSafflower seed Oil
Myristic acid < 0.03 ND-0.1 ND - 0.2
Palmitic acid 7.50 - 20.00 2.6-5.0 3.6 - 6.0
Palmitoleic acid 0.30 - 3.50 ND-0.1 ND - 0.2
Heptadecanoic < 0.03 ND-0.1 ND - 0.1
Heptadecenoic < 0.03 ND-0.1 ND - 0.1
Stearic acid 0.50 - 5.00 2.9-6.2 1.5 - 2.4
Oleic acid 55.00 - 83.00 75 - 90.7 70.0 - 83.7
Linoleic acid 3.50 - 21.00 2.1 - 17.0 9.0 - 19.9
Linolenic acid < 1.00 ND - 0.3 ND - 1.2
Arachidic acid < 0.60 0.2 - 0.5 0.3 - 0.6
Gadoleic acid < 0.40 0.1 - 0.5 0.1 - 0.5
Behenic acid < 0.20* 0.5 - 1.6 ND - 0.4
Lignoceric acid < 0.2 ND-0.5 ND - 0.3
Dr Rodney Mailer - Australian Oils Research Australia
31
Fatty acid Profile - Canola oil
Fatty acid IOC Olive oilHigh Oleic
Canola (Rapeseed) Oil*
Myristic acid < 0.03
Palmitic acid 7.50 - 20.00 7
Palmitoleic acid 0.30 - 3.50
Heptadecanoic < 0.03
Heptadecenoic < 0.03
Stearic acid 0.50 - 5.00
Oleic acid 55.00 - 83.00 73
Linoleic acid 3.50 - 21.00 15
Linolenic acid < 1.00 <3
Arachidic acid < 0.60
Gadoleic acid < 0.40
Behenic acid < 0.20*
Lignoceric acid < 0.2
Dr Rodney Mailer - Australian Oils Research Australia
32
* Dow Agrosciences
Recommended