The authenticity control of vegetable oils using the total sterol profile
The aim of this study wa s to develop a rapid and convenient chromatographic method for authenticity control of vegetable oils using the total sterol profile determined by gaschromatography (GC) with flame ionization detector (FID). Two pure oils, rapeseed and olive oil, processed by minimal technol...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
2009
|
| Series: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11790 |
| Summary: | The aim of this study wa s to develop a rapid and convenient chromatographic method for authenticity control of vegetable oils using the total sterol profile determined by gaschromatography (GC) with flame ionization detector (FID). Two pure oils, rapeseed and olive oil, processed by minimal technologies (cold pressing) and an adulterated olive oil with 30 % of rapeseed oil were used as sampl e matrices in the method development. The rapeseed oil can be identified by the presence o f brassicasterol, which is characteristic mainly for this oil. In olive oil, this sterol is absent. The concentrations of (^-sitosterol, campesterol and brassicasterol as well their ratios can identify the adulteration of virgin olive oil with rapeseed oil. High ratios Psitosterol/ campesterol are specific to virgin olive oil 27.5) while these ratios are low (~2) for rapeseed oil or adulterated olive oil. Also the ratio campesterol / brassicasterol can indicate the adulteration. This ratio is low (-2 ) for rapeseed oil and higher (~ 4.8) in extra virgin olive oil. Adulteration of olive oil with rapeseed oil determine the decrease of this ratio. In this work we report three ways to identify' the quality and authenticity of olive oil. We found as well markers which indicate if the olive oil wa s adulterated with rapeseed oil. |
|---|---|
| Physical Description: | 22-27 |
| ISSN: | 1788-6392 |