Fecha de publicación: -- Fuente: PubMed "olive oil" Foods. 2026 Oct 3;15(19):3536. doi: 10.3390/foods15193536.ABSTRACTOlive oil is a natural oil that preserves the flavor, aroma, vitamins, and properties of the olive. The most significant challenge in olive oil production is maintaining its stable chemical composition, as oxidation is the primary cause of its deterioration. Olive oil contains minerals in low concentrations, and the presence of high concentrations of minerals contributes to increased oxidation of the oil. The presence of heavy metals in olive oil can be attributed to natural, chemical, and environmental factors. Various analytical techniques are available to determine minerals in olive oil. This study aimed to verify the geographical and botanical origin of olive oil samples collected from various Greek regions using inductively coupled plasma mass spectrometry (ICP-MS). A total of 36 minerals were determined. Regarding geographical origin analysis of olive oil of the Koroneiki olive cultivar, the dominant minerals were Al, B, Ba, Ca, Cr, Cu, Fe, Ga, Li, Mg, Mn, Mo, Na, Ni, Pb, Rb, Se, Sr, W, Zn and Zr, while in the botanical origin analysis (Koroneiki, Ntopia Androu, Adramitiani, Ladoelia, Chondroelia, Ntopia Chalkidikis) the dominant minerals were Al, Cu, Fe, Mn, Na, Ni, Rb, Se, Ti. Significant (p < 0.05) variations in mineral content were observed among the samples, suggesting differences owed to geographical and botanical origins. Multivariate statistics, based on multivariate analysis of variance, linear discriminant analysis, and factor analysis, classified samples and provided correlations between minerals and the geographical and botanical origin of olive oil. Classification results based on linear discriminant analysis and using two prior probabilities (all groups are equal or compute from group sizes) during linear discriminant analysis in relation to the cross-validation method showed that mineral content analysis can be used more effectively for the determination of olive oil geographical origin (correct classification rate of 76.9% and 74.4%, respectively), whereas its botanical origin (correct classification rate of 50-56.8%) can be affected by intrinsic or extrinsic factors.PMID:42883642 | PMC:PMC13665246 | DOI:10.3390/foods15193536