An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil

Autor:	Roy Macarthur, Colin Crews, Celine Pye
Rok vydání:	2014
Předmět:	Detection limit Chromatography Environmental science Saponification Food Science Olive oil Refining (metallurgy)
Zdroj:	Food Research International. 60:117-122
ISSN:	0963-9969
Popis:	Extra virgin olive oil is a premium food product that is likely to be the target of adulteration with refined olive oils or seed oils. Refining produces steroidal alkenes (sterenes) including stigmastadiene. This paper describes a rapid GC–MS method for the determination of stigmastadiene which is faster and more sensitive than the current official procedure based on GC-FID. The method does not require a saponification procedure for cold pressed oils, uses a stigmastadiene standard for quantification, has a low limit of quantification (0.015 mg kg− 1) and gives excellent confirmation of peak identity at the current regulatory limit of 0.5 mg kg− 1.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7a058c854f6a235c951e45e458cbebd9 https://doi.org/10.1016/j.foodres.2013.11.023 Zobrazit plný text záznamu Full Text from ScienceDirect