Rapid Recognition of Olive Oil Adulterated with Hazelnut Oil by Direct Analysis of the Enantiomeric Composition of Filbertone

On-line coupling of reversed-phase liquid chromatography to gas chromatography (RPLC-GC) using a programmable temperature vaporizer (PTV) as an interface is used for detecting adulterations of hazelnut oil in olive oil on the basis of the determination of the enantiomeric composition of (E)-5-methyl...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 46; no. 12; pp. 5128 - 5131
Main Authors Ruiz del Castillo, María Luisa, Caja, María del Mar, Herraiz, Marta, Blanch, Gracia P
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 21.12.1998
Subjects
adulterated products
Biological and medical sciences
biomarkers
chemical composition
detection
enantiomers
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
hazelnuts
olive oil
on line
on line coupling
rapid methods
reversed phase gas chromatography to liquid chromatography
reversed-phase liquid chromatography
seed oils
Gas chromatography
Reversed phase chromatography
Analysis method
Hazelnut oil
Enantiomer
Quality control
Liquid chromatography
Olive oil
Marker
Edible oil
Vegetal oil
Adulteration
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Summary:On-line coupling of reversed-phase liquid chromatography to gas chromatography (RPLC-GC) using a programmable temperature vaporizer (PTV) as an interface is used for detecting adulterations of hazelnut oil in olive oil on the basis of the determination of the enantiomeric composition of (E)-5-methylhept-2-en-4-one (filbertone). Different variables (i.e., packing material used for trapping the LC−GC transferred solutes, desorption temperature, and eluent composition of the mobile phase during the LC preseparation) are investigated in terms of their influence on the sensitivity achievable in the RPLC-GC analysis. The method does not require any type of sample pretreatment, thus allowing the direct and rapid analysis (under 50 min) of sample oils. Working under the experimental conditions proposed, adulterations of olive oils with hazelnut oil percentages lower than 5% are detectable. Keywords: Olive oil; hazelnut oil; adulteration; on-line coupling RPLC-GC
Bibliography:ark:/67375/TPS-N6D289K7-4
istex:910B33793105D8965734C60D215FD9CE3CEF3760
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9807014