Gas Chromatographic Differentiation of Virgin, Refined, and Solvent-Extracted Olive Oils

Abstract

An analytical method based on gas chromatography using a capillary column was used to determine fatty acids in olive oils. The method was applied to 50 samples of virgin olive oil, 50 of refined olive oil, and 30 of solvent-extracted olive oil. Results were compared, with special emphasis on peaks of minor fatty acids to distinguish virgin, refined, and solvent-extracted oils. Some peaks are probably due to trans Isomers of the fatty acids. Statistically significant differences were observed among the 3 types of olive oil.