Foods
(Jun 2021)
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
Enrico Valli,
Andrea Milani,
Ana Srbinovska,
Erica Moret,
Sabrina Moret,
Alessandra Bendini,
Wenceslao Moreda,
Tullia Gallina Toschi,
Paolo Lucci
Affiliations
Enrico Valli
Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
Andrea Milani
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Ana Srbinovska
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Erica Moret
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Sabrina Moret
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Alessandra Bendini
Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
Wenceslao Moreda
Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, Spain
Tullia Gallina Toschi
Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
Paolo Lucci
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
DOI
https://doi.org/10.3390/foods10061260
Journal volume & issue
Vol. 10,
no. 6
Abstract
Read online
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (w/w) to simulate adulteration.
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