Authenticity of vegetable oils

Firestone, David; Reina, Robert J

doi:10.1007/978-1-4613-1119-5_7

Cited by 29 publications

(34 citation statements)

References 116 publications

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“…Standards used for identification were purchased from Sigma (St. Louis, USA) and included cholestanol, cholesterol, campesterol, stigmasterol, ␤-sitosterol, ␤-sitostanol and betulin. Clerosterol, 5 avenasterol and 7 -stigmastenol were tentatively identified by comparison with references [7,27,28]. ␤-sitostanol and 5 -avenasterol eluted very close and were therefore quantified as 5 -avenasterol.…”

Section: Sterol Compositionmentioning

confidence: 94%

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Alves

Cunha

Amaral

et al. 2005

Analytica Chimica Acta

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The sterol compositions (GLC/FID/capillary column) of monovarietal olive oils (51 samples) from the most important cultivars of northeastern Portugal (Cvs. Cobrançosa, Madural and Verdeal Transmontana) and 27 commercial samples of olive oils with protected denomination of origin (PDO) from the same region and cultivars were evaluated.␤-sitosterol, 5 -avenasterol and campesterol were the most representative sterols. Cholesterol, stigmasterol, clerosterol and 7 -stigmastenol were also found in all samples. All studied samples respected EC Regulation N. 2568, and in all cases total sterols were remarkably higher than the minimum limit set by legislation, ranging from 2003 to 2682 mg/kg.Results were analysed with the help of several statistical techniques, including reduction of dimensionality by principal component analysis with cross-validation of the number of components, followed by the use of canonical variate predictive biplots for model development and canonical variate interpolative biplots for approximate classification of monovarietal and PDO olive oils. These biplots proved to be a very interesting solution in the present case study, overcoming the problems of interpretation and classification that arise whenever different multivariate analyses are coupled together.

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Section: Sterol Compositionmentioning

confidence: 94%

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Alves

Cunha

Amaral

et al. 2005

Analytica Chimica Acta

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“…The chemical study was extended to 15 fatty acids and 9 phytosterols. Some works have already been published concerning some of the parameters studied in the work herein, but some reported only mean values without referring the cultivars under study [23,26,31,32], other works studied different cultivars [27,28,30,33] and other studied a reduced number of cultivars [34][35][36][37][38]. As far as we know, this is the first report on hazelnut cultivars grown in Portugal and nine of the cultivars were now studied for the first time.…”

Section: Introductionmentioning

confidence: 94%

“…Identification was achieved by comparing the relative retention times from samples with those obtained with standards. Clerosterol, 5 -avenasterol, 7 stigmastenol and 7 -avenasterol were tentatively identified by comparison with references [23,26,41] and with samples of olive and sunflower oils. β-Sitostanol and 5 -avenasterol eluted very close and therefore were quantified as 5 -avenasterol.…”

Section: Sterol Compositionmentioning

confidence: 99%

“…In fact, adulteration of virgin olive oil with other cheap vegetable oils has frequently represented a problem for regulatory agencies, oil suppliers and consumers. Assessment of authenticity of vegetable oils in the food industry involves many tests, being the analysis of fatty acids and sterol compositions currently used [23][24][25][26]. Since hazelnut and olive oils have similar lipidic compositions, adulterations are difficult to detect.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

Amaral

Casal

Citóva

et al. 2005

Eur Food Res Technol

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Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas-Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7-84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while 5 -avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.

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“…El ácido oleico presenta una insaturación en el carbono 9, ocurriendo fundamentalmente por esta insaturación la reacción del ozono con esta grasa y/o aceite (Baley, 1978;Díaz, 2005e). Sin embargo, al comparar las señales de los compuestos oxigenados del espectro de RMN 1 H de la grasa de teobroma ozonizada con el espectro reportado en la literatura del aceite de girasol ozonizado, este último presenta otras señales como por ejemplo en la zona de los protones olefínicos δ = 5,55 ppm, lo que pudiera ser debido a que el aceite de girasol virgen presenta un contenido mayoritario de ácido linoleico (60 %) el cual presenta dos insaturaciones en el carbono 9 y en el carbono 12, (Firestone, 1996) que al ozonizarse son los responsables de esta nueva señal (Díaz, 2005a).…”

Section: Discussionunclassified

Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis.

Gómez¹,

Téllez²,

Sazatornil³

et al. 2007

Grasas y Aceites

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Authenticity of vegetable oils

Cited by 29 publications

References 116 publications

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis.

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