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Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality
Author(s) -
Gomes Tommaso
Publication year - 1992
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/bf02637684
Subject(s) - pomace , olive oil , chemistry , chromatography , triglyceride , diglyceride , glyceride , hydrolysis , size exclusion chromatography , hydrolytic degradation , edible oil , column chromatography , food science , wine , fatty acid , organic chemistry , biochemistry , cholesterol , enzyme
The objective of this study was to test the qualities of olive oils of different commercial grades by quantifying oligopolymer compounds by high‐performance size‐exclusion chromatography (HPSEC). The method required no sample manipulation and was accurate and rapid. The mean level of oligopolymers in refined olive oils was 0.70% and was more than twice as high in refined olive pomace oils. Conversely, edible virgin olive oils had no oligopolymer compounds. HPSEC analyses of polar compounds by silica gel column chromatography also allowed determination of oxidized triglycerides and partial glycerides, which help define levels of oxidative degradation and hydrolysis.