This review (open access) gives an overview of the role of sterols in ensuring olive oil quality and authenticity, current methodologies used for their analysis, as well as key markers for detecting fraudulent practices in olive oil.
The authors summarise the regulatory specifications for sterols in olive oil then discuss how – beyond this – sterols in different fractions can be used to classify oils. They also list different sterol markers for adulteration with different vegetable oils. They review analytical methods, and list published chemometric classification models based on sterol profiles.
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