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Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: Virgin, refined, and solvent‐extracted
Author(s) -
Blas Oroncio Jiménez,
Valle González Amando
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02517973
Subject(s) - stigmasterol , campesterol , chromatography , sterol , unsaponifiable , chemistry , fraction (chemistry) , solvent , gas chromatography , olive oil , column chromatography , organic chemistry , food science , cholesterol , biochemistry
Abstract Compositional analysis of the sterol fraction of olive oil can be used to assess the degree of purity of the oil and the absence of admixture with other plant oils. This determination also permits characterization of the type of olive oil in question: virgin, refined, or solvent‐extracted. In the present work, 130 samples of olive oil were analyzed, the sterol fractions were separated from the unsaponifiable fraction by silica gel plate chromatography, and later they were analyzed as the trimethylsilyl ether derivatives by capillary column gas chromatography. From the results obtained, it was concluded that this methodology is able to differentiate among virgin, refined, and solvent‐extracted olive oils. Stigmasterol, clerosterol, Δ5‐avenasterol, Δ7‐stigmasterol, and Δ7‐avenasterol permit the differentiation of the three types of oil from one another. Campesterol, Δ5, 23‐stigmastadienol, β‐sitosterol, and Δ5,24‐stigmastadienol permit the differentiation of only two oils from each other but confirm the conclusions obtained for other sterols. Correlations between the different sterols of virgin, refined, and solven‐extracted olive oil also have been obtained.