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Study of the enantiomeric composition of chiral constituents in edible oils by simultaneous distillation‐extraction. Detection of adulterated olive oils
Author(s) -
Caja M. M.,
Ruiz del Castillo M. L.,
Herraiz M.,
Blanch G. P.
Publication year - 1999
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/s11746-999-0200-6
Subject(s) - chromatography , olive oil , chemistry , distillation , enantiomer , extraction (chemistry) , relative standard deviation , edible oil , gas chromatography , composition (language) , vegetable oil , solvent , organic chemistry , detection limit , food science , linguistics , philosophy
A method is proposed for detecting adulterations of olive oil with hazelnut oil at percentages as low as 5%. The method is based on the identification of R ‐ and S ‐enantiomers of E ‐5‐methylhept‐2‐en‐4‐one (filbertone) and involves the use of simultaneous distillation‐solvent extraction in the sample preparation step and subsequent gas chromatographic analysis with a chiral stationary phase. Relative standard deviation values obtained from three replicates of adulterated mixtures of olive oil and hazelnut oil (95:5) were less than 9% for both R ‐and S ‐filbertone.