Journal
FOODS
Volume 10, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/foods10061260
Keywords
olive oil; authenticity; sterols; hydroxylated minor compounds; purity; quality; fraud; esterified compounds; in-house validation
Categories
Funding
- Horizon 2020 European Research OLEUM project Advanced solutions for assuring the authenticity and quality of olive oil at a global scale [635690]
- H2020 Societal Challenges Programme [635690] Funding Source: H2020 Societal Challenges Programme
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A simple method for analyzing minor compounds in olive and sunflower oils has been developed, allowing for reliable quantification and assessment of oil authenticity. The method is straightforward, with the ability to analyze various oil samples effectively.
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (<7.5%) was obtained in all cases. The method, which requires simple instrumentation, allows for reliable quantification in a single chromatographic run with the advantages of minimizing sample manipulation, use of toxic solvents and reagents, and time consumption. The analytical procedure was applied to pure oil samples, including 15 authentic extra virgin olive oils collected from different European countries (Spain, Italy, Greece, and Portugal). Finally, the proposed SPE-GC-FID methodology could detect changes in the ratio between the free and esterified forms in pure extra virgin olive oil when mixed with refined sunflower oil at different percentages of 2, 5, 10, 15, and 20% (w/w) to simulate adulteration.
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