Specific procedure for analysing steryl glucosides in olive oil

Avoiding any kind of oil sample pretreatment, a fraction containing the steryl glucosides (SG) was directly isolated by SPE. This fraction was derivatised and analysed by GC in order to quantify the SG content. The limit of detection of the method was 0.37?mg/kg and the recovery 90%. Additionally, the identity of the SG was confirmed by MS. We applied the procedure to oil samples of different categories and origins indicating that the only SG that could be quantified in olive oil was beta-sitosteryl glucoside, which was present at concentrations not higher than 3.00?mg/kg.