ArticleFoods (Basel, Switzerland)2021
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- Beyond Phytosterol Profiling in Greek Olive Oil: Biological Variability, Regulatory Interpretation and the Near-Threshold Sterolic Space.Molecules (Basel, Switzerland) · 2026Review
- Phytosterol Profiling as a Tool for Edible Oil Authentication: Challenges and Prospects.Foods (Basel, Switzerland) · 2026Review
- Virgin Olive oil Authenticity Assays in a Single Run Using Two-Dimensional Liquid Chromatography-High Resolution Mass Spectrometry.Analytical chemistry · 2024Article
- [Determination of four fatty acid ethyl esters in olive oil by solid phase extraction-gas chromatography].Se pu = Chinese journal of chromatography · 2023Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
Abstract
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 method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (<7.5%) was obtained in all cases. The method, which requires simple instrumentation, allows for reliable quantification in a single chromatographic run with the advantages of minimizing sample manipulation, use of toxic solvents and reagents, and time consumption. The analytical procedure was applied to pure oil samples, including 15 authentic extra virgin olive oils collected from different European countries (Spain, Italy, Greece, and Portugal). Finally, the proposed SPE-GC-FID methodology could detect changes in the ratio between the free and esterified forms in pure extra virgin olive oil when mixed with refined sunflower oil at different percentages of 2, 5, 10, 15, and 20% (
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