Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 881, Issue 1-2, Pages 105-129Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00455-6
Keywords
reviews; olive oil; food analysis; fats; lipids
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The analysis of the minor components present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify these components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of components of the unsaponifiable matter obtained from olive oils or food matrices. (C) 2000 Elsevier Science B.V. All rights reserved.
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