English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/244137
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

AuthorsValli, Enrico; Milani, Andrea; Srbinovska, Ana; Moret, Erica; Moret, Sabrina; Bendini, Alessandra; Moreda, Wenceslao CSIC ORCID ; Gallina Toschi, Tullia; Lucci, Paolo
KeywordsOlive oil
Authenticity
Sterols
Hydroxylated minor compounds
Purity
Quality
Fraud
Esterified compounds
In-house validation
Issue Date2-Jun-2021
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 10 (6): 1260 (2021)
AbstractMinor 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.
Description12 Páginas.-- 3 Tablas.-- 3 Figuras
Publisher version (URL)http://dx.doi.org/10.3390/foods10061260
URIhttp://hdl.handle.net/10261/244137
E-ISSN2304-8158
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
foods-10-01260.pdfArtículo principal1,04 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.