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HEИндивидуална стипендия2022–2024

MACOOIL · Multidimensional Approaches for Comprehensive Olive Oil Authentication

„Хоризонт Европа“ — Действия „Мария Склодовска-Кюри“

Период
2022-10-01 → 2024-09-30
Финансиране от ЕС
181 153 €
Участници
2
Схема
HORIZON-TMA-MSCA-PF-EF

Линиите свързват координатора с партньорите.

Накратко на български

Методите за разкриване на измами с екстра virgin зехтин, като смесването му с други растителни или рафинирани масла, се анализират чрез масва спектрометрия и хроматография. Това е важно за защитата на здравето на потребителите и икономическата стабилност на пазара.

Този кратък обзор е генериран от изкуствен интелект

Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.

Резултати накратко

Multidimensional Approaches for Comprehensive Olive Oil Authentication

Virgin olive oil (VOO) is probably the most representative and iconic component of the Mediterranean diet. No industrial processes or chemicals are added during production, thus providing an extra value reflected in its price higher than most edible oils. However, it is one of the most counterfeited commodities worldwide according to the EU. The EU is the largest producer of olive oil globally, accounting for 69% of the world production and Spain is the main producer. Increasing competitiveness, the expansion of markets in non-producing countries, and the lack of validated methods, has favoured fraud. The assessment of VOO quality, safety, and authenticity is of utmost importance from economic and health perspectives. Current gaps in EU analytical methods in olive oil (OO) include quantifying selected blends of OOs with other vegetable oils (seed oils) and the specific detection of OOs markers in VOO to identify fraud. Hence, it is vital to identify and improve analytical solutions that can detect both standard and emerging frauds and meet all the information required by the international market. MACOOIL aims to propose novel cutting-edge solutions based on hyphenated techniques such as mass spectrometry, and multidimensional chromatography -previously unexplored in the field-to provide adequate solutions to decipher novel food fraud practices. In particular, MACOOIL will provide novel approaches to extend the knowledge on chemical markers of adulteration of VOO with refined olive oils.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз

Цел на проекта

Virgin olive oil is probably the most representative and iconic component of the Mediterranean diet. No industrial processes or chemicals are added during production, thus providing an extra value reflected in its higher price compared to most edible oils. For this reason, the assessment of the quality, safety and authenticity is of importance from both economic and health perspectives. Considerable effort has been put during the last decades in this direction. Organizations such as the European Union, the International Olive Council and The Codex Alimentarius (FAO-WHO) have established guidelines and regulations to protect the quality and authenticity of virgin olive oil and to prevent fraud. However, despite these efforts towards developing new procedures for olive oil quality and authenticity assessment, appropriate solutions for some specific issues have not been found yet. Current gaps in EU analytical methods include the detection of selected blends of olive oil with other vegetable oils (seed oils), to identify fraud. Hence, it is urgent to identify and improve analytical solutions that can detect both standard and emerging frauds and to meet all the international market required information . MACOOIL (Multidimensional approaches for comprehensive olive oil authentication) aims to propose novel cutting-edge solutions based on mass spectrometry, previously unexplored in the field, to provide adequate solutions for some of the challenges -in terms of authenticity- that need to be addressed in the virgin olive oil sector. This project will develop novel tools to extend the potential to detect fraudulent practices of mixing virgin with refined (deodorized) lower-quality olive oil.

Оригинален текст от CORDIS (на английски).

Участници

Връзки

Данни: CORDIS, © Европейски съюз