low quality olive oil subjected to soft deodorization, and to detect
adulteration of EVOO with DO higher than 30%. These results are in
accordance with the results obtained by Caponioa et al. (2011).
An investigation was carried out to evaluate the use of High performance
size-exclusion chromatography (HPSEC) of polar compounds
of refined, mild deodorized, extra virgin olive oils as well
as of their blends.
They classified mixtures containing up to 25 g/
100 g of DO as EVOO; all other mixtures (those containing more
than 25 g/100 g of DO) were classified as deodorized oils.