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Development of high‐performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols
Author(s) -
Flor Richard V.,
Hecking Le Tiet,
Martin Brian David
Publication year - 1993
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/bf02542626
Subject(s) - olive oil , chemistry , chromatography , triolein , edible oil , oleic acid , mathematics , food science , organic chemistry , biochemistry , lipase , enzyme
Criteria for authentic olive oils were developed from isocratic high‐performance liquid chromatography analyses of 99 olive oils from the major Mediterranean producers in the 1983–1986 crop years. Authentic olive oils include extra virgin, virgin and pure or refined oils, but exclude all reesterified and adulterated oils. The extra virgin through pure grades will have a combined area for the LOO (C 18:2 C 18:1 C 18:1 ), LOP (C 18:2 C 18:1 C 16:0 ), OOO (C 18:1 C 18:1 C 18:1 ), POO (C 16:0 C 18:1 C 18:1 ), POP (C 16:0 C 18:1 C 18:1 ), and SOO (C 18:0 C 18:1 C 18:1 ) peaks between 82.0 and 92.6% of the total area (L, linoleic; O, oleic; P, palmitic; S, stearic). Authentic oils will have ratios of LOO/LOP and OOO/POO that coincide with a line defined by OOO/POO=0.7844(LOO/LOP)+0.0968; correlation coefficient is 0.885. Authentic oils will not have a trilinolein (LLL) peak over 0.5% in area. Neither triolein (OOO) nor any other single peak suffices to characterize an olive oil sample as one of the authentic grades.