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Determination of squalene in olive oil using fractional crystallization for sample preparation
Author(s) -
Nenadis Nikolaos,
Tsimidou Maria
Publication year - 2002
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/s11746-002-0470-1
Subject(s) - squalene , chromatography , acetone , detection limit , crystallization , high performance liquid chromatography , chemistry , olive oil , elution , methanol , fraction (chemistry) , acetonitrile , organic chemistry , food science
A simple, rapid method for the determination of squalene in virgin olive oil was developed using RP‐HPLC with detection at 208 nm. Fractional crystallization from methanol/acetone (7∶3, vol/vol) was applied to obtain squalene in the liquid fraction of the oil prior to HPLC. Elution of squalene was then carried out isocratically with acetone/acetonitrile (40∶60 vol/vol) within 11 min. The detection limit was 23 mg/kg, and the limit of quantification 79 mg/kg. The precision of the crystallization procedure (CV%=3.76, n =7) and the mean recovery (92.5 and 81.5% for the 7,000 and 700 mg/kg levels of addition, respectively) were satisfactory. The method is easily applicable to fulfill future needs for nutrition labeling.