Study of the enantiomeric composition of chiral constituents in edible oils by simultaneous distillation-extraction. Detection of adulterated olive oils

A method is proposed for detecting adulterations of olive oil with hazelnut oil at percentages as low as 5%. The method is based on the identification of R‐ and S‐enantiomers of E‐5‐methylhept‐2‐en‐4‐one (filbertone) and involves the use of simultaneous distillation‐solvent extraction in the sample...

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Bibliographic Details
Published inJournal of the American Oil Chemists' Society Vol. 76; no. 9; pp. 1027 - 1030
Main Authors Caja, M.M, Ruiz del Castillo, M.L, Herraiz, M, Blanch, G.P
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer-Verlag 01.09.1999
Springer
Subjects
adulterated products
Adulteration
Biological and medical sciences
detection
enantiomeric composition
enantiomers
Fat industries
fibertone
filbertone
flavor compounds
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hazelnut oil
Methods of analysis, processing and quality control, regulation, standards
olive oil
Enantiomer(+)
Biochemical analysis
Extractive distillation
Enantioselectivity
Biological marker
Chiral compound
Olive oil
Edible oil
Vegetal oil
Experimental study
Flavor
Gas chromatography
Detection
Adulteration
Enantiomer(-)
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Summary:A method is proposed for detecting adulterations of olive oil with hazelnut oil at percentages as low as 5%. The method is based on the identification of R‐ and S‐enantiomers of E‐5‐methylhept‐2‐en‐4‐one (filbertone) and involves the use of simultaneous distillation‐solvent extraction in the sample preparation step and subsequent gas chromatographic analysis with a chiral stationary phase. Relative standard deviation values obtained from three replicates of adulterated mixtures of olive oil and hazelnut oil (95:5) were less than 9% for both R‐and S‐filbertone.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-999-0200-6