Determination of trace elements in extra virgin olive oils: A pilot study on the geographical characterisation

作者: Carmen Cabrera-Vique , Paula R. Bouzas , María J. Oliveras-López

DOI: 10.1016/J.FOODCHEM.2012.02.088

关键词: MineralogySample dilutionEnvironmental scienceTrace (semiology)Trace element

摘要: Abstract Multi-element analysis of extra virgin olive oils from two Protected Designation Origin each one belonging to different Spanish province, Granada and Jaen, was carried out by ETA-AAS previous sample dilution with methyl-isobutylketone. Analytical conditions were optimised reliability the method checked. Cu, Cr, Fe, Mn Ni are trace elements observed corresponding values 14.28 ± 11.16, 27.31 ± 20.91, 91.70 ± 64.48, 34.60 ± 15.08 19.49 ± 10.08 μg/kg. Their statistical description shows their important variability even being under international standards. Moreover, there found significant differences between Fe content according geographical origin but not for content. A multivariate discriminant performed so 95.55% samples correctly classified. Then, dependency element on can be used local characterisation.

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