Food & Nutrition

Arab Journal of Food & Nutrition
oils (corn, cottonseed, soybean, sunflower, palm, linseed, olive residue and sesame) in
virgin olive oil. Bellier Index was able to detect sesame, cottonseed, sunflower, corn,
soybean, palm, and linseed oils in virgin olive oil at adulteration levels of 15 %, 10 %,
20 %, 20 %, 15 %, and 2.5 % respectively. Olive residue oil was not detected under all
adulteration rates. This test is difficult to carry out and lacks precision (not
reproducible). However, Bellier test was able to detect sesame, corn, cottonseed, palm,
soybean and olive oils in virginolive oil at adulteration levels of: 1 %, 6 %, 9 %, 13 %,
15 %, 73 % respectively. On the other hand, linseed and sunflower oil were not
detected by this test regardless of the adulteration rates that were applied.
The effect of oxidative rancidity of the adulterant oils on the efficiency of Bellier
test was also studied. The efficiency of Bellier test was affected by the high levels of
oxidative rancidity in which cottonseed, corn, palm, olive residue and soybean oils
were not detected at high peroxide value. However, the levels of oxidative rancidity of
sesame, linseed, and sunflower oils did not affect the performance of the test.
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Volume 11, No. 25, 2011
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