Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column

Al‐Ismail, Khalid; Alsaed, Ali K.; Ahmad, Rafat; Al-Dabbas, Maher M.

doi:10.1016/j.foodchem.2010.01.016

Cited by 69 publications

(34 citation statements)

References 6 publications

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“…Sterols have been used as functional ingredients in various food products due to their health benefits such as reducing low density lipoprotein cholesterol and total plasma cholesterol levels as well as cancer‐preventive properties (Ostlund, ). Excluding the functional properties of sterols, it is essential to identify the sterol composition, since they can be the quality indicators by enabling to determine possible adulterations in olive oils (Al‐Ismail, Alsaed, Ahmad, & Al‐Dabbas, ; Damirchi, Savage, & Dutta, ). Sterol composition was reported to be unaffected by kneading process time in previously published studies Reboredo‐Rodríguez, González‐Barreiro, Cancho‐Grande, and Simal‐Gándara ().…”

Section: Introductionmentioning

confidence: 99%

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Yorulmaz

Yıldırım

Duran

et al. 2017

J Food Process Preserv

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The aim of the study was to investigate the changes in olive oils obtained from Edremit yaglık cultivar during malaxation. For this purpose, olives were processed to olive oil in industrial scale, and during processing olive paste obtained after crushing were malaxed for eight different malaxation times. The olive oil samples were evaluated for their quality parameters, volatile compounds, fatty acid, and sterol profiles. Results showed that free fatty acids increased; peroxide values, chlorophyll and carotenoid content, hexanal concentration decreased; K232 and K270 values, total phenol and tocopherol content fluctuated throughout malaxation. Fatty acid and sterol composition remained unchanged toward kneading process. Polyphenoloxidase activity decreased to a limit and remained almost constant till the end of malaxation period; whereas peroxidase activity tended to increase up to 40 min malaxation and afterward it began to lose its activity. PCA enabled the grouping of samples obtained from long and shorter malaxing periods. Practical applications Change in quality and some compositional parameters of virgin olive oil from Edremit yaglık variety during malaxation were investigated. Results have shown that some properties of virgin olive oil are affected by malaxation time. It is also possible to regulate the volatile composition by changing the kneading time. The current work examines the relation between the enzymatic activity and oil quality throughout the process, as well. The findings of the current study might be considered useful for olive oil producers to obtain optimum quality olive oil.

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Section: Introductionmentioning

confidence: 99%

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Yorulmaz

Yıldırım

Duran

et al. 2017

J Food Process Preserv

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“…Several researchers have developed various analytical methods to detect the adulteration resulting from the blending of EVOO with other vegetable oils. Such methods are gas chromatography for determination of fatty acid and sterol contents, [6] liquid chromatography for analysis of the triglyceride compositions, [7] electronic nose for measurement of the aroma and/or volatile compounds, [8] and Fourier transform infrared (FTIR) spectroscopy combined with the powerful chemometrics technique. [9] FTIR spectroscopy has been widely used in food research and has become a powerful analytical tool in the study of edible fats and oils qualitatively.…”

Section: Rohman and Che Manmentioning

confidence: 99%

Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography

Rohman

Man

2012

International Journal of Food Properties

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The presence of sesame oil in extra virgin olive oil has been investigated using Fourier transform infrared spectroscopy and gas chromatography. Frequencies of 1207-1018, 1517-1222, and 3050-2927 cm −1 were chosen for quantification of sesame oil in extra virgin olive oil. Using Fourier transform infrared normal spectra coupled with a partial least square model, the root mean standard error of calibration and root mean standard error of prediction obtained were relatively low, i.e., 0.331 and 1.01% (vol/vol), respectively. Using fatty acid profiles as determined by gas chromatography, the levels of palmitic and oleic acids were decreased linearly with R 2 of 0.969 and 0.934, meanwhile the levels of stearic and linoleic acids were increased with R 2 of 0.930 and 0.959, respectively, with the increasing levels of sesame oil. From level 10% sesame oil (vol/vol), all these fatty acids are significantly different (p < 0.05).

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“…ANALYSIS OF STEROLS, STEROL ESTERS, AND STERYL GLYCOSIDES internal standard and a typical chromatogram of a dietary phytosterol formulation is shown in Figure 23.4. This methodology is used to characterize the sterol profile in different contexts such as characterization of vegetable oils [104], ingredient authenticity [106], quality control of food products fortified with plant sterols [103], clinical nutrition [102], or clinical biology [101,105]. Sterol esters can be analyzed directly without prior hydrolysis of the acyl moiety and TMS derivatization as shown for cholesteryl esters in plasma lipids [107].…”

Section: Analysis Of Sterols Sterol Esters and Steryl Glycosidesmentioning

confidence: 99%

Analysis of Lipids by Gas Chromatography

Cruz‐Hernandez¹,

Destaillats²

2012

Gas Chromatography

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Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column

Cited by 69 publications

References 6 publications

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography

Analysis of Lipids by Gas Chromatography

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