Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Moreda, Wenceslao; Pérez‐Camino, María del Carmen; Cert, Arturo

doi:10.1016/s0021-9673(01)01222-5

Cited by 121 publications

(103 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Yang et al reported that phytosterols possess anti-inflammatory, anti-atherogenic, anti-cancer and antioxidative activities. Moreover, phytosterols can be used in pharmaceuticals production of therapeutic steroids , nutrition anti-cholesterol additives in foods, anti-cancer properties , and cosmetics creams, lipstick 62,63 .…”

Section: Importance Of Bioactive Compoundsmentioning

confidence: 99%

Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components

2016

View full text Add to dashboard Cite

Section: Importance Of Bioactive Compoundsmentioning

confidence: 99%

Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components

2016

View full text Add to dashboard Cite

“…Aliphatic saturated hydrocarbon quantification. Aliphatic saturated hydrocarbons (HC) were determined following a procedure previously described with minor modifications (Moreda et al, 2001;Gómez-Coca et al, 2016). The fraction containing the HC was isolated by low-pressure column chromatography filled with 15 g of silica gel (Si-60) impregnated with AgNO 3 .…”

Section: Hydrocarbon Fractionsmentioning

confidence: 99%

“…Lineal saturated hydrocarbons from 8 to 35 carbon atoms are compounds with demonstrated utility in oil characterization (Moreda et al, 2001). The H27:0, H29:0 and H31:0 odd elements are the most abundant in sunflower, safflower and sesame oils, whereas H23:0, H25:0, H27:0 and H29:0 are detected in virgin olive oil.…”

Section: Minor Unsaponifiable Compoundsmentioning

confidence: 99%

Markers of quality and genuineness of commercial extra virgin sacha inchi oils

et al. 2016

View full text Add to dashboard Cite

SUMMARY:This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols and hydrocarbons are determined as well as other physicochemical parameters (density, viscosity, acidity and peroxide value). The results showed that some of the commercialized oils do not fulfill the basic requirement established in the regulation such as the content of α-linolenic acid, higher than 44.7 or 55.0% in the cases of P. volubilis and P. huayllabambana, respectively. The calculated stigmasterol/campesterol ratio for genuine sacha inchi oils should be around 4, however not all commercial oils analyzed comply with this requirement. The presence of the flavons sesamin and sesamolin indicates the addition of compounds from sesame oils. Finally, some of the commercial oils showed to contain trans fatty acids although this was not accompanied by the sterene hydrocarbon presence.KEYWORDS: Authenticity; Characterization; Commercial sacha inchi oils; Purity; Quality parameters RESUMEN: Marcadores de la calidad y la genuinidad de aceites de sacha inchi extra virgen comerciales. En este trabajo se aborda el estudio de la calidad y la genuinidad de los aceites etiquetados y comercializados como sacha inchi extra virgen. Se estudian los componentes mayoritarios como los triglicéridos y los ésteres metílicos de ácidos grasos, componentes menores insaponificables (tocoferoles, esteroles e hidrocarburos) así como otros parámetros fisicoquímicos (densidad, viscosidad, acidez, peróxidos y estabilidad). Los resultados mostraron que algunos de los aceites comercializados no cumplían con el requisito básico establecido en la normativa de tener un contenido en α-linolénico superior a 44,7 o 55,0% determinado para P. volubilis o P. huayllabambana respectivamente. La relación estigmasterol/campesterol medida en aceites de sacha inchi genuinos es de alrededor de 4, y no todos los aceites comerciales analizados cumplían con este requisito. La presencia de las flavonas sesamina y sesamolina indica la adición de compuestos procedentes de aceites de sésamo. Por último, algunos de los aceites comerciales estudiados, contenían ácidos grasos trans aunque no se detectó en ellos la presencia de hidrocarburos esteroideos.

show abstract

“…Hydrocarbons are the least polar compounds of the unsaponifiable matter of vegetable oils (Moreda et al, 2001). The determination of hydrocarbons by gas chromatography has been used both in the characterization of edible vegetable oils, especially in virgin olive oils; as well as in the fraudulent adulteration of virgin olive oils with cheaper oils.…”

Section: Introductionmentioning

confidence: 99%

Detection of argan oil adulterated with vegetable oils: new markers

Ourrach¹,

Rada

Pérez‐Camino

et al. 2012

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Detección de aceite argán adulterado con aceites vegetales: Nuevos marcadores.El objetivo principal de este trabajo es contribuir al control de la autenticidad del aceite argán, un producto marroquí muy valorado. Con el fin de detectar la adulteración del aceite de argán con aceites vegetales comestibles, se han estudiado los siguientes parámetros: ácidos grasos, fracción de hidrocarburos, 3,5-estigmastadieno, ésteres alquí-licos, pigmentos clorofílicos y propiedades físicas como la viscosidad, densidad e índice de refracción. Los resultados de este estudio muestran que el 3,5-estigmastadieno, kaureno y la feofitina-a podrían utilizarse como nuevos marcadores en la detección del aceite de argán adulterado con aceites refinados y aceite oliva virgen al 5%. La composición en ácidos grasos puede emplearse para la detección de la adulteración del aceite de argán a niveles superiores al 10%, debido a la similitud en la composición de los aceites estudiados. Entre las propiedades físicas analizadas, el índice de refracción mostró diferencias significativas entre el aceite de argán y sus mezclas con el aceite de girasol al 10%. PALABRAS CLAVE: Aceite de argán -Aceite de girasol -Aceite de oliva -Adulteración -GC -HPLC. SUMMARY Detection of argan oil adulterated with vegetable oils: new markers.This work aims to contribute to controlling the authenticity of pure argan oil, a valuable Moroccan product. Fatty acids, hydrocarbon fraction, 3,5-stigmastadiene, the alkyl esters of fatty acids, chlorophyllic pigments and physical properties such as viscosity, density and refractive index were studied in order to detect the adulteration of argan oil with edible vegetable oils. The results found in this study show that 3,5-stigmastadiene, kaurene and pheophytin-a can be used as possible new markers for argan oil blends of up to 5% with refined, sunflower and virgin olive oils. Due to the similarity of the fatty acid compositions of the edible oils studied and argan oil, fatty acids can be employed as markers for the detection of argan oil adulteration at levels higher than 10%. Among the physical properties studied, the refractive index shows significant differences for sunflower oil and its blend at 10% with argan oil.

show abstract

Gas and liquid chromatography of hydrocarbons in edible vegetable oils

Cited by 121 publications

References 60 publications

Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components

Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components

Markers of quality and genuineness of commercial extra virgin sacha inchi oils

Detection of argan oil adulterated with vegetable oils: new markers

Contact Info

Product

Resources

About