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Detection of reesterified oils: Determination of fatty acids at position‐2 in the glycerides of oils
Author(s) -
Gegiou D.,
Georgouli M.
Publication year - 1980
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/bf02662215
Subject(s) - glyceride , chemistry , triglyceride , olive oil , chromatography , distillation , residue (chemistry) , refining (metallurgy) , fatty acid , organic chemistry , food science , biochemistry , cholesterol
The IUPAC method II.D.27 for detection of reesterified oils by analysis of fatty acids at position‐2 in fat and oil glyceride is reinvestigated and the effect of storage and different refining processes on the glyceride structure of genuine olive oil and olive‐residue oil is studied. The method is unsuitable for oils neutralized by steam distillation because of changes in the triglyceride structure. An improved procedure is proposed in order to minimize erroneous conclusions for several other analyses.