Detection of olive oils authenticity by determination of their sterol content using LC/GC
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000034" target="_blank" >RIV/00027022:_____/01:00000034 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Detection of olive oils authenticity by determination of their sterol content using LC/GC
Original language description
The content of selected sterols as declared in the EU Commission Regulation was used to prove the authenticity of olive oils. A modified method using the preparative LC with silica gel packed column and gradient elution with three mixtures of hexane anddiethyl ether was used to separate undesirable interfering compounds in the unsaponifiable fraction before the determination of sterols using GC. Model experiments based on the determination of D-7-stigmastenol and campesterol (addition of sunflower andsoybean oils), or brassicasterol (addition of rapeseed oil) were used to verify that this method is capable of identifying adulteration of olive oils by additions of sunflower, soybean or rapeseed oils. An elevated content of these marker sterols, in comparison with their permitted contents, enables the identification of an addition of 5-10 % of the above oils to the olive oil. This method was also used to evaluate the authenticity of five samples of olive oils from the SIAL exhibition (
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/EP7144" target="_blank" >EP7144: Analytical methods for the detection of adulteration in the Food Quality Control System in Czech Republic and utilization of the GLC and HPLC in this problems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech J. Food Sci.
ISSN
1211/1800
e-ISSN
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Volume of the periodical
19
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
97-103
UT code for WoS article
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EID of the result in the Scopus database
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