Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type

Radivoj B. Petronijević; Danijela Vranić; Čaba Silađi

doi:10.18485/meattech.2025.66.3.89

Radivoj B. Petronijević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-3901-3824
Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7192-488X
Čaba Silađi Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-1933-3849

DOI: https://doi.org/10.18485/meattech.2025.66.3.89

Keywords: olive oil, chemical parameters, fatty acids, PCA, LDA

Abstract

The feasibility of applying basic chemical parameters and fatty acid analysis for 26 samples of imported olive oil, coupled with statistical multivariate methods, to confirm the declared quality and type of oil is described. The research included the determination of peroxide value, iodine value, saponification value, free fatty acids expressed as oleic acid, moisture and volatile matter, as well as fatty acid content according to the requirements of the olive oil regulation. Of the 26 olive oil samples, declarations stated 19 were extra virgin, 5 were virgin, while one sample each of pure olive oil and olive pomace oil were tested as control samples. The results showed that, on such a limited number of samples and quality parameters, principal component analysis (PCA) cannot be successfully applied, while linear discriminant analysis (LDA) gave satisfactory results when all tested parameters were included.