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Purity of Olive Oil Commercially Available in Poland

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-4429-4990
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid62120c08-ac30-47de-8d37-384603233f51
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.abstract.enThe aim of this study was to examine olive oils purchased in Poland for their compliance with label declarations and EEC criteria. Statistical analysis was used to compare the olive oils in terms of their content and composition of essential constituents and color parameters. Fifty olive oils (extra virgin, bioextra virgin, cold-pressed, refined, and pomace) from different countries (Spain, Italy, Greece, Portugal, Germany, France, Israel, and the European Union), were purchased commercially in Poland. The contents of triacylglycerols, sterols, and tocopherols, the fatty acid composition, and the color parameters were determined using chromatographic and spectrophotometric methods. Statistical methods were used to divide the olive oils into clusters. Our results show that the composition and color parameters of olive oils available commercially in Poland, excluding pomace olive oils, are similar. It can thus be concluded that, irrespective of the type of olive oil stated on the label, their quality is the same or very similar.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorQian, Ying
dc.contributor.authorGrygier, Anna
dc.contributor.authorMajewski, Arkadiusz
dc.contributor.authorWalkowiak-Tomczak, Dorota
dc.contributor.authorSiger, Aleksander
dc.contributor.authorRudzińska, Magdalena
dc.date.access2026-03-02
dc.date.accessioned2026-03-06T10:11:52Z
dc.date.available2026-03-06T10:11:52Z
dc.date.copyright2022-01
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,5
dc.description.number1
dc.description.points70
dc.description.versionfinal_published
dc.description.volume71
dc.identifier.doi10.5650/jos.ess21222
dc.identifier.eissn1347-3352
dc.identifier.issn1345-8957
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7665
dc.identifier.weblinkhttps://www.jstage.jst.go.jp/article/jos/71/1/71_ess21222/_article
dc.languageen
dc.relation.ispartofJournal of Oleo Science
dc.relation.pages43-50
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enolive oil
dc.subject.entriacylglycerols
dc.subject.enfatty acids
dc.subject.entocopherols
dc.subject.enphytosterols
dc.subject.encolor
dc.titlePurity of Olive Oil Commercially Available in Poland
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume71