Premium
Triterpene alcohols and sterols of Spanish olive oil
Author(s) -
Itoh T.,
Yoshida K.,
Yatsu T.,
Tamura T.,
Matsumoto T.,
Spencer G. F.
Publication year - 1981
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/bf02541591
Subject(s) - unsaponifiable , chromatography , chemistry , triterpene , pomace , sterol , gas chromatography , thin layer chromatography , food science , cholesterol , medicine , biochemistry , alternative medicine , pathology
Nine Spanish olive oils, including three each of virgin (pressed oil), refined virgin, and B‐residue (solvent‐extracted pomace oil) oils from different commercial sources, have been analyzed for their unsaponifiable matter (USM). Four sterolic fractions separated from the oils have been analyzed by preparative thin‐layer chromatography (TLC); these fractions are triterpene alcohols, 4‐methylsterols, sterols and triterpene dialcohols. The compositions of the four sterolic fractions were determined as their acetates by gas‐liquid chromatography (GLC) on an OV‐17 glass capillary column. Identification of each component was carried out by argentation TLC, GLC and combined gas chromatography‐mass spectrometry (GC‐MS); 44 components were identified, of which four: 24‐methylene‐31‐nor‐9(11)‐lanostenol, 24‐methyl‐31‐nor‐E‐23‐dehydrocycloartanol, 24‐ethyl‐E‐23‐dehydrolophenol and 5,E‐23‐stigmastadienol, were considered to be new sterols from natural sources. Several characteristics, including the content of triteterpene dialcohols in the USM and that of C‐24(28) unsaturated sterols in each of the four sterolic fractions, which can be used to distinguish between virgin and B‐residue olive oils, were observed.