Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil

Abstract

Forty olive oil samples (refined olive oil plus virgin olive oil) were tested to check the possibility of using recent non-conventional analytical parameters to assess quality. The routine analyses prescribed by the EEC Reg. No 2568/91 and subsequent extensions were carried out on all samples. The analytical techniques used included silica gel column chromatography for the separation of polar compounds from oil, and their subsequent high performance size-exclusion chromatography (HPSEC) analysis to quantify the oxidation, polymerisation and hydrolysis product classes. Based on the results obtained, it seems logical to use the percent oligopolymer content to measure the level of oxidation in commercial class olive oil. The diglyceride level can provide information about the extent of hydrolytic degradation.