The authenticity control of vegetable oils using the total sterol profile

Dulf, Francisc Vasile: The authenticity control of vegetable oils using the total sterol profile. Review of faculty of engineering : analecta technica Szegedinensia. pp. 22-27. (2009)

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Abstract

The aim of this study wa s to develop a rapid and convenient chromatographic method for authenticity control of vegetable oils using the total sterol profile determined by gaschromatography (GC) with flame ionization detector (FID). Two pure oils, rapeseed and olive oil, processed by minimal technologies (cold pressing) and an adulterated olive oil with 30 % of rapeseed oil were used as sampl e matrices in the method development. The rapeseed oil can be identified by the presence o f brassicasterol, which is characteristic mainly for this oil. In olive oil, this sterol is absent. The concentrations of (^-sitosterol, campesterol and brassicasterol as well their ratios can identify the adulteration of virgin olive oil with rapeseed oil. High ratios Psitosterol/ campesterol are specific to virgin olive oil 27.5) while these ratios are low (~2) for rapeseed oil or adulterated olive oil. Also the ratio campesterol / brassicasterol can indicate the adulteration. This ratio is low (-2 ) for rapeseed oil and higher (~ 4.8) in extra virgin olive oil. Adulteration of olive oil with rapeseed oil determine the decrease of this ratio. In this work we report three ways to identify' the quality and authenticity of olive oil. We found as well markers which indicate if the olive oil wa s adulterated with rapeseed oil.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2009
Page Range: pp. 22-27
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: p. 26-27. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2019. Jan. 07. 11:57
URI: http://acta.bibl.u-szeged.hu/id/eprint/11790

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