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http://hdl.handle.net/10261/244137
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Valli, Enrico | es_ES |
dc.contributor.author | Milani, Andrea | es_ES |
dc.contributor.author | Srbinovska, Ana | es_ES |
dc.contributor.author | Moret, Erica | es_ES |
dc.contributor.author | Moret, Sabrina | es_ES |
dc.contributor.author | Bendini, Alessandra | es_ES |
dc.contributor.author | Moreda, Wenceslao | es_ES |
dc.contributor.author | Gallina Toschi, Tullia | es_ES |
dc.contributor.author | Lucci, Paolo | es_ES |
dc.date.accessioned | 2021-06-21T06:38:44Z | - |
dc.date.available | 2021-06-21T06:38:44Z | - |
dc.date.issued | 2021-06-02 | - |
dc.identifier.citation | Foods 10 (6): 1260 (2021) | es_ES |
dc.identifier.uri | http://hdl.handle.net/10261/244137 | - |
dc.description | 12 Páginas.-- 3 Tablas.-- 3 Figuras | es_ES |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | This work was supported by the Horizon 2020 European Research OLEUM project “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale” under grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Multidisciplinary Digital Publishing Institute | es_ES |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/635690 | es_ES |
dc.relation.isversionof | Publisher's version | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Olive oil | es_ES |
dc.subject | Authenticity | es_ES |
dc.subject | Sterols | es_ES |
dc.subject | Hydroxylated minor compounds | es_ES |
dc.subject | Purity | es_ES |
dc.subject | Quality | es_ES |
dc.subject | Fraud | es_ES |
dc.subject | Esterified compounds | es_ES |
dc.subject | In-house validation | es_ES |
dc.title | In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils | es_ES |
dc.type | artículo | es_ES |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.3390/foods10061260 | es_ES |
dc.identifier.e-issn | 2304-8158 | - |
dc.rights.license | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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foods-10-01260.pdf | Artículo principal | 1,04 MB | Adobe PDF | Visualizar/Abrir |
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