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

A new method was developed to determine the presence of some refined vegetable oils in olive oil based on the sum of campesterol and stigmasterol percentages. Model systems of corn, soybean, sunflower and cotton seed oils in olive oil at levels of 5%, 10% and 20% were prepared. The unsaponifiables o...

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Bibliographic Details
Published in:Food chemistry 2010-08, Vol.121 (4), p.1255-1259
Main Authors: Al-Ismail, Khalid M., Alsaed, Ali K., Ahmad, Rafat, Al-Dabbas, Maher
Format: Article
Language:English
Subjects:
adulterated products
Adulteration
Biological and medical sciences
Campesterol
detection
equipment performance
Fat industries
food analysis
food composition
food contamination
Food industries
fraud
Fundamental and applied biological sciences. Psychology
Gas liquid chromatography
General aspects
Methods of analysis, processing and quality control, regulation, standards
new methods
Olive oil
plant fats and oils
product authenticity
Sterol
Stigmasterol
Vegetable oils
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Summary:A new method was developed to determine the presence of some refined vegetable oils in olive oil based on the sum of campesterol and stigmasterol percentages. Model systems of corn, soybean, sunflower and cotton seed oils in olive oil at levels of 5%, 10% and 20% were prepared. The unsaponifiables of these model systems were analysed by GLC using polar column with high thermal stability. An olive oil authenticity factor based on the summation of campesterol and stigmasterol percentages was established as an indicator of olive oil adulteration with vegetable oils. The results indicate the possibility to detect the presence as little as 5% of these plant oils in olive oil.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.01.016