Abstract
HPLC analysis of triacylglycerols and minor components, such as free and acylated sterols, and sterylglycosides, tocopherols and isoprenoid alcohols, have been employed for establishing oil authenticity. GLC analysis of the whole sterols as their TMS - derivatives has been also conducted. Genuine oils, namely, rapeseed, sunflower and corn oil as well as corn oil admixtures with the two oils were analyzed. Triacylglycerols and tocopherols were directly determined in the oils whereas the four sterol in lipids (free and acylated sterols and sterylglycosides) and isoprenoid alcohols were isolated and derivatized into their anthroyi nitrile derivatives. It was concluded that the analysis of minor components in combination with triacylglycerols is more advantageous for authentication of corn oil. However, isoprenoid alcohols are more decisive in this respect. Natural variability of the components in the oils from different origins can modify the detection limits.
Highlights
Checking the purity of oils is necessary since there is a possibility that they are illegally mixed with cheaper oils
The direct examination of high performance liquid chromatography (HPLC) chromatograms did not enable the determination of oil authenticity
It is concluded that the contents and compositions of minor components FS, acylated sterols (AS), FSG and Acylated Sterylglycosides (ASG); tocopherols and IPAs, in combination of TAGs, are generally more advantageous in establishing corn oil authenticity
Summary
Checking the purity of oils is necessary since there is a possibility that they are illegally mixed with cheaper oils. Authenticity of oils is of great importance from the stand points of both commercial value and health aspects, efficient analytical methods are required for authentication of oils and to ensure the compliance with legislations. An overview of the current status and recent trends in improving methodologies for detecting the adulteration of olive oil has been presented [7]. Updated methods for the detection of adulterants and contaminants in edible oils and fats, in the form of a critical review, have been reported [8]. These methods have been briefly described along with sensitivities and limitations
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