Oil fractionation as a preliminary step in the characterization of vegetable oils by high-resolution 13C NMR spectroscopy |
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Authors: | Rosario Zamora Gemma Gómez M Carmen Dobarganes Francisco J Hidalgo |
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Affiliation: | (1) Instituto de la Grasa, CSIC, Avda. Padre García Tejero, 4, 41012 Sevilla, Spain |
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Abstract: | One hundred nine oil samples were separated chromatographically to obtain oil fractions with a decreased TAG content but with
enhanced levels of the minor components that define oil genuineness and quality. The oils, which included virgin olive oils
from different cultivars and regions of Europe and north Africa and refined olive, “lampante” olive, refined olive pomace,
hazelnut, rapeseed, high-oleic sunflower, corn, grapeseed, soybean, and sunflower oils, were fractionated on a silica gel
column with hexane/diethyl ether as the mobile phase eluent. The method was highly reproducible, and the fraction obtained
contained about 15% unmodified TAG and 85% polar compounds, which included polymeric TAG, oxidized TAG, DAG, MAG, and FFA,
in addition to other minor polar components of the oils. The presence of these compounds, in an enriched fraction, should
provide information about the thermal, oxidative, and hydrolytic alterations of the oils, as well as many compounds of interest
in determining oil genuineness. The results indicate that these fractions can provide more information than the original oils
for NMR or other spectroscopic studies used in the determination of oil quality. |
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Keywords: | Column chromatography oil analysis oil fractionation oil quality polar lipids TAG vegetable oils virgin olive oils |
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