The issue of oregano herbs being mixed with olive leaves is a concerning problem in the food industry. With their similar appearance, it is easy for powdered herbs to get blended together. This poses a risk to consumers as olive leaves contain oleuropein, a substance that can lead to gastrointestinal issues at high levels.
Our HPTLC method effectively distinguishes between the components of oregano herbs and the specific marker found in olive leaves: oleuropein. By analyzing peak profiles through scanning densitometry (PPSD), we can identify the presence of this marker in adulterated oregano. To demonstrate this principle, oregano herbs were intentionally combined with olive leaves containing low oleuropein content.