Zeytinyağı tağşişinin belirlenmesinde kromatografik yöntemlerin kullanılması

Abstract

In research study, olive oil adulteration with olive pomace oil was monitored by fatty acids, ΔECN42 values and sterol analysis. To this end, virgin olive oil obtained from cv. Kilis Yaglik (KY) was mixed with olive pomace oil at different proportion (1, 5 and 10 %). Gas Chromatography (GC) was used to analyse fatty acid and sterol compositions. The fatty acids with Equivalent Carbon Number 42 (ECN42) and ΔECN42 values of pure and adulterated oils were also used to determine adulteration. Considering the results of fatty acids analysis, when olive pomace oil was mixed, the ratios of oleic acid and palmitic acid in olive oil, was decreased. The difference of theoretical and experimental ECN42 values (ΔECN42) were increased in adulterated oils. Beta-sitosterol which is important compound in the sterol composition, increased up to 81.42 % when mixed with 10 % olive pomace oil. Taking into account the Rmar values of the oil samples, adulterated oils displayed higher value than of pure oil. According to PCA analyses, oil samples took placed in three different groups according to fatty acids and TAGs profile, while in four different groups due to sterol composition. In all of the PCA analyzes, pure KY oil was clearly separated from the adulterated oils.