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Assessment of olive oil adulteration by reversed‐phase high‐performance liquid chromatography/amperometric detection of tocopherols and tocotrienols
Author(s) -
Dionisi F.,
Prodolliet J.,
Tagliaferri E.
Publication year - 1995
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/bf02577844
Subject(s) - tocotrienol , saponification , chemistry , chromatography , tocopherol , sunflower oil , vegetable oil , sunflower , olive oil , food science , high performance liquid chromatography , sesame oil , soybean oil , amperometry , vitamin e , antioxidant , organic chemistry , biology , agronomy , electrode , sesamum , electrochemistry
A method involving reversed‐phase high‐performance liquid chromatography with amperometric detection has been developed for the analysis of tocopherols and tocotrienols in vegetable oils. The sample preparation avoids saponification. Recoveries of α‐tocotrienol and γ‐tocotrienol in extra virgin olive oil were 97.0 and 102.0%, respectively. No tocotrienols were detected in olive, hazelnut, sunflower, and soybean oils, whether virgin or refined. However, relatively high levels of tocotrienols were found in palm and grapeseed oils. This method could detect small quantities (1–2%) of palm and grapeseed oils in olive oil or in any tocotrienol‐free vegetable oil and might, therefore, help assess authenticity of vegetable oils.