A Simplified SPE-GC-FID Method for Detection of Adulteration of Olive Oil with Sunflower Oil

Autor: Paolo Lucci, Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi

Publikováno v: Biology and Life Sciences Forum, Vol 18, Iss 1, p 21 (2022)

The unique distribution of free and esterified minor compounds represents a promising tool for the evaluation of olive oil authenticity. For this purpose, we developed and in-house validated a simple SPE-GC-FID method for the determination of ratio p

Externí odkaz: https://doaj.org/article/96ed10ea30ed4ce3bb3a58c321af1a5d

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

Autor: Sabrina Moret, Andrea Milani, Erica Moret, Tullia Gallina Toschi, Alessandra Bendini, Enrico Valli, Paolo Lucci, Ana Srbinovska, Wenceslao Moreda

Publikováno v: Foods
Digital.CSIC. Repositorio Institucional del CSIC
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Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Foods, Vol 10, Iss 1260, p 1260 (2021)
Volume 10
Issue 6

12 Páginas.-- 3 Tablas.-- 3 Figuras
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a7ed025240b6feba9ec5eb020b240e8
http://europepmc.org/articles/PMC8230319

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