Assuring olive oil integrity: the needs for innovative approaches

Transcription

1 Ensuring the Integrity of the European food chain Assuring olive oil integrity: the needs for innovative approaches Diego L. García González Instituto de la Grasa (CSIC) Partner(s) logo(s)

2 Regulation on olive oil as a powerful tool for protecting consumer When talking about olive oil and authenticity, we immediately deal with REGULATION Why Olive Oil is so protected? It is a European flagship product with important economical, cultural and enviromental implications. The market is highly segmented and complex, and vulnerability is protected by a strict regulation. Consumption is rising in the world and the international transactions are increasing in consequence. It is a product whose higher price and quality encourage lead to a higher protection.

3 Price complexity Category Spain Greece Italy Tunisia Extra virgin 3.97 (1,3%) 3.86 (0,5%) 5.94 (-0,7%) 4.53 (9,4%) Virgin 3.78 (0,8%) 3.4 (=) 3.99 (=) Lampante 3.69 (0,5%) 3.17 (=) 3.18 (=) 3.3 (=) Source: ASAJA Diseases (Xylella fastidiosa) Climate changes (Droughts) Other factors (currency changes) Source: POOLred

4 Olive Oil in a macro and micro context Funtional foods Safety/Authenticity Geographical origin EFSA 2012 (phenols) and minor compounds Sophisticated adulterations New producing countries, PDOs Macro Micro Non targeted strategies, omics Absence of defects, shelf-life Irrigation regimes, new agricultural practices, organic subproducts Instrumental improvement Demanding/sensitive consumer Sustainability

5 New situation, new challenges New concepts and new methods

6 Olive Oil Integrity: Food Integrity: the state of being whole, entire, or undiminished or in perfect condition. Breach of integrity is when there is a mismatch between the actual properties of a food product and the properties that it is claimed on the label or in accompanying documentation that the food product has. Misdescription (includes quality flaws, authenticity issues, mislabeling, doubtful practices)

7 Olive Oil and Authenticity Parlamento UE (Junio, 2014) Congreso EEUU (Enero 2014)

8 Olive Oil and Authenticity Parlamento UE (Junio, 2014) Congreso EEUU (Enero 2014) Interpol: Number of frauds are increasing Need to involve Science Low quality as a kind of fraud Concepts of integrity y vulnerability (Horizon Scaning) Anticipation character of food authenticity

9 Olive Oil and Authenticity Enforcement and controls 55. Calls on the Commission and Member States to further stimulate European and national research and development programmes to develop and implement technologies and methods used to detect food fraud, such as sensor technology, data analysis and the fingerprinting of products, and to facilitate the commercial availability of tests in the short term; acknowledges the existing European research projects on food integrity and authenticity.

10 Olive Oil and Authenticity Intermediate documents (Debate) Stresses that clear and comprehensive mandatory origin labelling is vital and can contribute to combating food fraud by fostering greater transparency along the food supply chain Efficient controls and inspections should be carried out in such a way that does not create unnecessary administrative burdens for SMEs

11 Authentication needs Storage Deleaf Washing Crushing Malaxation Centrifugation Decantation Storage Bottling AUTHENTICATION Mix with other edible oils Mix/substitution with/by other categories Other aspects (labelling, freshness, geographical origin) 11

12 Classical approach for selecting authenticity chemical markers Extracting compounds Chromatogram Data analysis Selection of markers Representation of world production Several harvest seasons Concentrations of olive oil/adulterants Concentration Limits (trade standards)

13 FoodIntegrity: Review of Trade Standards inside/outside EU PURITY Fatty acid composition Trans fatty acid content Sterols and triterpene dialcohols Waxes Aliphatic and triterpenic alcohol ECN 42 Stigmastadienes 2 Glyceryl monopalmitate Unsaponifiable matter QUALITY Organoleptic characteristics Free acidity Peroxide value Absorbency in UV Moisture and volatile matter Fatty acid ethyl esters Pyropheophytins Insoluble impurities Flash point Trace metals Alfa Tocopherol Heavy metals Traces of halogenated solvents 22 CHEMICAL AND PHYSICO- CHEMICAL PROPERTIES 46 compounds/parameters 414 limits!!! 9 categories (extra virgin, virgin, ordinary, lampante, pomace oil, etc.)

14 Detection limits FOODINTEGRITY BOOK

15 ANNEX Ib DECISION TREE FOR VERIFYING WHETHER AN OLIVE OIL SAMPLE IS CONSISTENT WITH THE CATEGORY DECLARED

16 Chemical variability Metanalysis of compositional data around the world: Fatty acids Sterols (4-demetil, 4,4 -dimetil, 4-monosterols) Aliphatic alcohols Hydrocarbons Oleic acid: 54.19% (Arbequina, Argentina) % (Picual, New Zeland) Linoleic acid: 19.7% (Barnea, Argentina) % (Picual, Nueva Zelanda) Campesterol: 31.1 mg/kg (Lechín de Sevilla, Spain) mg/kg (Barnea Argentina)

17 Chemical variability Linoleic acid (18:2) Mediterranean countries No Mediterranean Arbequina (SP) Cornicabra (SP) Farga (SP) Hojiblanca (SP) Lechín Sevilla (SP) Manzanilla de Huelva (SP) Morrut1 (SP) Nevadillo Blanco2 (SP) Picual (SP) Serrana (SP) Verdial de Huevar (SP) Biancolilla (IT) Carolea (IT) Coratina (IT) Dritta (IT) Leccino (IT) Mix. Lucania4 (IT) Moraiolo (IT) Noccelara Messinese (IT) Ottobratica Rotondella (IT) Sinopolese (IT) Toccolana (IT) Koroneiki (GR) Aglandau (FR) Picholine (FR) Lavtoska (HR) Nabali Baladi (JO) Shami (JO) Chetoui (TN) Jarboui (TN) Regregui (TN) Sayali (TN) Arbequina (CL) Frantoio (CL) Picual (CL) Arauco (AR) Coratina (AR) Frantoio (AR) Manzanilla (AR) Arbequina (AU) Coratina (AU) Koroneiki (AU) Manzanilla (AU) Barnea (NZ) Koroneiki (NZ) Picual (NZ) Coratina5 (US) Koroneiki5(US) Linoleic acid (%)

18 4 3 2 Chemical variability PCA with 4 selected steroles Mediterranean countries Non mediterranean countries Non complete separation Factor 2: 18,72% We need more information (SEXIA project) -2-3 Non targeted techniques (Spectroscopía) Factor 1: 32,47% 18

19 Non Targeted Analysis for Geographical identification FTIR RAMAN NIR IRMS NMR

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21 Reflections: Looking to the Future

22 We need methods that are: easy to understand, with mathematical processing that are transparent, with no technique variability, with a known dependence to the database, and with a clear understanding of the output.

23 Thank you Diego L. García González, Noelia Tena, Ramón Aparicio Ruiz, Ana Lobo, Clemente Ortiz, M.T. Morales, Ramón Aparicio Instituto de la Grasa (CSIC)