Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

Abstract

Abstract Principal component analysis (PCA) has been used to establish a new method for the detection of olive oil adulteration. The data set, composed of values obtained from the determination of the mole percentage of total FA and their regiospecific distribution in positions 1 and 3 in TG of oils (pure or mixtures) by GC analysis, was subjected to PCA. 3‐D scatter plots showed clearly that it is possible to distinguish the pure oils from the mixtures. Moreover it is possible to discriminate the different types of seed oil used for the adulteration.