Utvrđivanje patvorenja djevičanskog maslinovog ulja određivanjem sastava triglicerida

Extra virgin olive oil is nutritionally very valuable food. Due to the specific mode of production, achieves a high market price and as such is subject to adulteration for financial gain. It can be adulterated with refined olive oil, seed oils, and recently was begun to be forged with hazelnut oil which has a similar composition and presents a problem in detecting, by the standard quality parameters. In this thesis, mixtures were prepared of extra virgin olive oil and hazelnut oil and extra virgin olive oil and sunflower oil of 20%, 55% and 80% parts of oil. Triglyceride composition was analyzed by HPLC RI detector. Statistical analysis showed significant differences between the composition of triglycerides in all samples, except in the case of LLP triglyceride in the analysis of a mixture of extra virgin olive oil and hazelnut, which means that this method can detect adulteration of olive oil with hazelnut and sunflower oil.