Möglichkeiten der Beurteilung von Speisefetten und -ölen nach dem nationalen Lebensmittelrecht

Possibilities in the Legal Food-Estimation of Vegetable Oils and Fats According to the National Regulations The legal food-estimation of fats and oils in Germany is mainly based on the rules of the German foodbook and the LMBG. The difficulties in the application of these legal rules in practice are discussed as they don't concern analytical and technological aspects.     

Beiträge zur Untersuchung und Beurteilung von naturbelassenen Sonnenblumenölen

Investigation and Adjudgement of Sunflower Oils of Natural Purity Colour reactions, which were employed till now and found suitable for differentiating unrefined from refined sunflower oils are reported. The qualitative detection of the substances responsible for the colour reaction can be carried out with unsaponifiables, however, it is also possible to use the oil directly after a certain enrichment. Under the experimental conditions chosen, and using antimony trichloride spray the pressed oils give two blue spots with similar Rf-values on the thin-layer chromatogram located slightly above the start. These substances giving a blue colour, which were found to be keto-steroids, were absent in refined sunflower oils.     

Untersuchung und lebensmittelrechtliche Beurteilung von raffinierten und nicht raffinierten pflanzlichen Speiseölen und Fetten

Investigation and Legal Food Estimation of Refined and Non-refined Vegetable Oils and Fats The rules of the German foodbook defines a native and coldpressed oil as a product which is not treated by alkali, bleaching earth or water vapor. A study was carried out to find an analytical criterion to differ vapor-treated from non-refined oils. We investigated the formation of trans-isomers of linoleic acid as well as the alteration of other constituents (sterols, tocopherols) by means of capillary GLC and HPLC.     

Untersuchungen über den Pestizidgehalt in Nahrungsmittelfetten und -ölen

Examination on the Pesticide Content of Nutritional Fats and Oils Chlorinated hydrocarbons are due to their lipophilic properties accumulated in fat containing food. Traces of chlorinated compounds, used as pesticides or of PCBs, which are similar in structure, have been found in trace amounts in all kinds of fat of animal as well as vegetable origin. Raffination process decontaminates oils and fats to a great extent. Oil and fat of animal original contains more chlorinated pesticides than that of vegetable origin. Oil made from pumpkin kernels, which is produced in Styria/Austria and will not be refined, contains somewhat higher traces of chlorinated compounds. Aldrin and dieldrin content on basis of kernels is in some cases higher than tolerated by legislation in Austria.     

Diterpene in Kaffeeölen zur Beurteilung von Rohkaffee nach Art und Bearbeitung

Diterpenes in Coffee Oils for the Evaluation of Raw Coffee According to Type and Processing Commercial varieties of coffee are classified into the types “Arabica” and “Robusta”. Differences between these two types are shown and the possibilities for their detection on the basis of diterpenes (cahweol) are explained. Arabica types contain cahweol in varying amounts, which can be quantitatively expressed by a colour reaction. Examples are given to show that the processing of raw coffee (steaming, decoffeination, C-5-HT-reduction) leads to varying degrees of reduction of cahweol colour absorption. Thus it is possible to recognize processed raw coffee on the basis of cahweol colour reaction and to express the effects of processing. Cahweol colour reaction is a suitable indicator for processed raw coffee, especially for steamed raw coffee.     

Spurenelemente in Speisefetten XI: Die Entmetallisierung von Olivenölen mittels Kationen-Austauschern

Trace Elements in the Edible Fats XI: The Demetallization of Olive Oil with Kation-exchangers The macroreticular resin “Amberlyst 15” in its H⁺-form is able to remove directly the heavy metals present in the olive oil. The experimental conditions for the demetallization of the olive oil are given.     

Untersuchung von Steringemischen V: Die Sterine in Sonnenblumen- und anderen Pflanzenölen

Studies on Sterol Mixtures V: Sterols in Sunflower Oil and Other Plant Oils Sterol mixtures from 21 different plant oils were studied by gas chromatography. Comparison with sterol fractions from seed oils of pure breeding varieties of Helianthus anuus revealed that the quantitative composition is little affected by variety. Furthermore, the variations in fat content, unsaponifiable lipids and in the content and composition of sterol fractions during ripening of the seed were followed. A sterol, which has so far not been reported in sunflower oils, was found and identified as 24-methylene cholesterol.     

Zur Darstellung und Charakterisierung von Vinylsenfölen

Synthesis and Characterisation of Vinylisothiocyanates The preparation of vinylisothiocyanates by treatment of γ-chloroallylchlorides with KSCN followed by rearrangement of the γ-chloroallylthiocyanates is described. The structure is proved by the reaction of the vinylisothiocyanates with mercaptides and by spectroscopic methods.