The stabilization of all-trans-lycopene from tomato by encapsulation using a-, b-and c-cyclodextrins (CDs) was evaluated. To that end, two different encapsulation methods were comparatively studied: a conventional method and a supercritical fluid extraction (SFE) process. An optimization procedure considering distinct molar ratios of CD/lycopene (1/0.0026, 1/0.005 and 1/0.05) as well as the type of cyclodextrin to be used was accomplished. The encapsulation was determined by using micro-Raman spectroscopy. All-trans-lycopene employed was obtained by SFE with a purity around 90-95%. As a result, a molar ratio CD/lycopene of 1/0.0026 was selected as it provided the best complexation yields (93.8%) whilst b-CD seemed to be the most favorable to be used to stabilize lycopene. A comparison of the two methods studied reflected higher encapsulation yields from the conventional method. However, the supercritical fluid approach offers numerous advantages such as the possibility of performing the extraction, fractionation and encapsulation of lycopene from tomato in one step, shortening notably the overall procedure time and minimizing the sample handling.

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Different methods for the analysis of hazelnut oil and olive oil are compared in terms of the potential of each procedure in detecting compositional differences for evaluation of authenticity. These methods involve the use of different sample preparation techniques, namely simultaneous distillation−extraction (SDE) and supercritical fluid extraction (SFE), and the subsequent analysis by capillary gas chromatography using a programmable temperature vaporizer (PTV). On-line coupling of reversed-phase liquid chromatography to gas chromatography (RPLC−GC) was also considered for the analysis of the samples investigated. Working under the experimental conditions proposed, identification of olive oil, hazelnut oil, and mixtures of both oils (85:15) may be possible on the basis of the determination of the presence or absence of (E)-5-methylhept-2-en-4-one (filbertone). Keywords: Olive oil; hazelnut oil; filbertone; adulteration

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