Detection of adulteration of olive oil with seed oils by a combination of column and gas liquid chromatography |
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Authors: | V M Kapoulas S Passaloglou-Emmanouilidou |
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Affiliation: | (1) Department of Food Chemistry, National University of Athens, Athens, Greece;(2) Present address: Department of Biochemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece |
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Abstract: | Samples of virgin olive oil and refined seed oils, as well as mixtures of olive oil with 10 and 5% seed oils were fractionated
by column chromatography on silicic acid impregnated with ammoniacal silver nitrate. It was possible to isolate a characteristic
fraction enriched in polyunsaturated triglycerides. Its linoleic acid content in pure olive oil never exceeds 9.3%, whereas
in pure seed oils, it varies between 38.1 and 70.1%; in mixtures of olive oil with 10 and 5% of seed oils, the respective
values are 22.3–38.2% and 15.6–32.1%. The oleic-to-linoleic acid ratios of the same fraction are more than 7.6 (olive oil),
0.2–0.8 (seed oils), 1.1–2.0 (olive oil with 10% seed oils) and 1.4–3.6 (olive oil with 5% seed oils). These analytical values
may be used as a safe criterion for the eventual adulteration of olive oil with seed oils.
This work was taken in part from the doctoral dissertation of S. Passaloglou-Emmanouilidou. |
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