Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

The analysis of the “minor components” present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify t...

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Bibliographic Details
Published in:Journal of Chromatography A 2000-06, Vol.881 (1), p.105-129
Main Authors: Lercker, G, Rodriguez-Estrada, M.T
Format: Article
Language:English
Subjects:
Chromatography - methods
Fats - chemistry
Food Analysis
Lipids
Olive Oil
Plant Oils - chemistry
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Summary:The analysis of the “minor components” present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify these components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of components of the unsaponifiable matter obtained from olive oils or food matrices.
ISSN:0021-9673
DOI:10.1016/S0021-9673(00)00455-6