Detection of desterolized sunflower oil in olive oil through isomerized ?7-sterols

Biedermann, Maurus; Grob, Konrad; Mariani, Carlo; Schmidt, Joachim P.

doi:10.1007/bf01263540

Cited by 38 publications

(16 citation statements)

References 6 publications

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“…During these tests, we understood that a possible error could come from the sterol dehydration reaction occurring under acidic conditions. This reaction, well known and already described [8], takes place during oil refining and leads to the formation of stearadienes. For this reason, in order to minimise the errors coming from sterol dehydration, we carefully evaluated the kinetics of this reaction, obviously looking at the complete cleavage of the glucosidic bonds of SG.…”

Section: Resultsmentioning

confidence: 92%

Identification and quantification of steryl glucosides in biodiesel

Bondioli¹,

Cortesi²,

Mariani³

2008

Euro J Lipid Sci & Tech

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This paper discusses the nature and the chemical identification of a white, solid and insoluble residue isolated during the production of biodiesel, using palm or soybean oil as starting material. Using different isolation, purification and characterisation techniques, the solid was identified as a mixture of phytosteryl glucosides. A simple method for the quantitative evaluation of steryl glucoside (SG) concentrations in biodiesel samples is presented and discussed. Some preliminary results about the average concentration in biodiesel and about the solubility limits of SG are presented. The final section of this paper is dedicated to the impact of different crude oil refining techniques before the biodiesel synthesis reaction on the final SG concentration in biodiesel.

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Section: Resultsmentioning

confidence: 92%

Identification and quantification of steryl glucosides in biodiesel

Bondioli¹,

Cortesi²,

Mariani³

2008

Euro J Lipid Sci & Tech

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“…Steradienes may be determined either by reversed-phase HPLC making use of their high absorptivity due to conjugation of double bounds [72], by GLC-flame-ionization detection (FID) [65], by GLC-mass spectrometry (MS) [73] and, very elegantly, by HPLC coupled on-line to GLC [74]. Determination of sterol isomerization products seems to be the only means to detect an addition of oleic acid rich sunflower seed oil, which has been desterolized, to olive oil [75]. Out of 272 samples purchased on the Swiss market, 32 were found to be adulterated by applying Grob's HPLC-GLC method for the determination of sterol degradation/isomerization products [76].…”

Section: Composition Of the Unsaponifiable Mattermentioning

confidence: 99%

Authenticity of fats and oils

Ulberth¹,

Buchgraber²

2000

Eur. J. Lipid Sci. Technol.

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Food authenticity has become a focal point attracting the attention of producers, consumers, and policy makers. Although in most cases adulteration of fats and oils does not pose a threat to public health, fundamental rights of consumers (right of correct information and buying "value-for-money") are violated by fraudulent malpractice. Fraud is only economically viable, if a cheaper commodity can be made to resemble a genuine, more expensive product. The extent of adulteration that is possible is quite limited and, hence, the basic product that is being adulterated cannot be fundamentally different from the genuine material. Most methods to detect fraud rely on a thorough knowledge of the natural variation of characteristic constituents of the commodity concerned and make use of complex statistical procedures to derive indicators of adulteration. A range of analytical methods to detect fraud has to be developed, modified, and reappraised on a continuous basis to be a step ahead of those pursuing these illegal activities. In this article the technical merit of different analytical platforms to establish the authenticity of oils and fats is reviewed.

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“…These latter provoke the formation of a great many components in food, many of them still remaining unidentified today. The occurrence in edible vegetable oils of small amounts of hydrocarbons of different natures has been shown in different studies; among these the presence of linear hydrocarbons (McGill, Moffat, Mackie, Cruickshank & Torry, 1993), terpenes and sesquiterpenes (Del Mar Caja, Del Castillo, Martínez, Herraiz & Blanch, 2000;Jelen, Obuchowska, Zawirska-Wojtasiak & Waswicz, 2000), steroidal hydrocarbons (Biedermann, Grob, Mariani & Schmidt, 1996), of certain alkylbenzene derivatives such as benzene, toluene, 1,2-dimethylbenzene, 1,4-dimethylbenzene and ethylbenzene (Morchio, Spadone & Bracco, 1994), and of a very high number of polycyclic aromatic hydrocarbons Guillén, Sopelana & Palencia, 2004) has been described. In some cases, the origin of these compounds has been considered to be in the metabolism of the plant from which the oil comes, in the processing, or in external or environmental contamination.…”

Section: Introductionmentioning

confidence: 98%