Enantiomeric Column Lc Ms
Armanino C; Leardi R; Lanteri S Title Chemometric Analysis of Tuscan Olive Oils Journal Chemometrics and Intelligent Laboratory Systems, 5, 343-354 Keywords Abstract The chemical information (fatty acids; sterols, triterpenic alcohols) on 120 olive oil samples from Tuscany, Italy, collected in 88 different areas of production, was evaluated by display methods and cluster analysis. Aparicio López R; Sánchez-Navarro M; Ferreiro MS Title Definite influence of the extraction methods on the chemical composition of virgin olive oil Journal Grasas y Aceites, 42, 356-362 Keywords extraction system (effect of); statistical method; Virgin olive oil; Abstract The extraction methods of virgin olive oil affect the quantification values of some chemical compounds. HPLC; TLC both as analytical and preparative tools, GLC to identify known components and GLC-MS to identify unknown components by reference to synthetical compounds. Indoor Air Quality in Museums and Historic Properties, 28 29 April 2003, University of East Anglia, Norwich. On--line coupling of reversed--phase liquid chromatography to gas chromatography (RPLC-GC) was also considered for the analysis of the samples investigated. Correlation of Sensory Evaluation and Instrumental HPLC Analysis Journal Journal of Food Science, 54, 68-70 Keywords bitter components; HPLC analysis; sensory evaluation; bitter taste; Virgin olive oil; correlation; analysis; Abstract A method for the extraction by C18 columns and HPLC analysis of bitter components of virgin olive oils was developed. Congress on Examples of Applications to the Study of Vulcanic Environments in Southern Italy.
As regards to the esterified minor components (waxes; sterol esters and triterpenic alcohols) they are subjected to more limited reductions, showing a higher resistance to bleaching hearth action.
Head space technics; volatile components; HPLC analysis; Olive variety; Aroma; olive; Abstract Su campioni di oli estratti da olive di dieci varietá locali ed importate (Dritta; Nebbio, Castiglionese, Carboncella, Leccino, Caroleo, Grossa di Cassano, Frantoio, Maurino), coltivate in ambientepedoclimatico omogeneo e campionate negli stessi periodi di tempo, sono state condotteanalisi HPLC dei carbonili volatili, degli alcoli volatili, dei composti insaturi coniugati volatili. LC-GC transferred solutes, desorption temperature, and eluent composition of the mobile phase during the LC preseparation) are investigated in terms of their influence on the sensitivity achievable in the RPLC-GC analysis.Biedermann M; Grob K; Mariani C Title On-Line LC -UV -GC -FID for the determination of Δ7-and Δ8(14) -sterols and its application for the detection of adulterated olive oils Journal Rivista Italiana delle Sostanze Grasse, 72, 339-344 Keywords Abstract A method is described for routine analysis of D7 and D8(14)-stigmastenol in edible oil.
HPLC nell,individuazione di commistioni di oli di seme ad alto contenuto in oleico con oli di oliva Journal Rivista Italiana delle Sostanze Grasse, 75, 483-489 Keywords HPLC; Abstract The result of a careful statistical analysis on about 200 samples of olive oils of different and reliable sources has allowed to develop a method of investigation based on the triglycerydes analysis able to detect mixtures of monounsaturated seed oils in olive oils.Ficarra A SELECTIVE RP-HPLC METHOD FOR THE KINETIC INVESTIGATION OF 3-HYDROXYFLAVONE PHOTOSTABILITY.
L'utilità terapeutica di molecole bioattive naturali, tra cui i flavonoidi, e di sintesi, è limitata da alcune sfavorevoli caratteristiche chimico-fisiche delle stesse, specialmente la scarsa idrofilia.
The comparative study shows greater predictive ability using this theory than the traditional statistical methods or expert systems that do not implement the possibility theory. The boundaries of each sector were calculated from the circular standard deviation of its sensory attributes. The quali-quantitative composition of oil volatile fraction was a very suitable way to emphasize metabolites produced by microorganisms involved during the fruit storage. LLE) an HPLC separation and quantification methods of polyphenolic compounds have been checked in virgin olive oils in order to explain the differences in content reported in the literature.C HPLC analysis of penylhydrazones of carbonyl compounds showed that acetone, butanal, esanal, eptanal and three compounds not yet identified.
An aliquot of the unsaponifiable matter was extracted from the olive oil samples and was analyzed by HPLC. Two altitudes, valley (< 400m) and mountains (> 700 m) were studied; 126 samples of virgin olive oil were characterized by 53 compounds and it was found that sterols and some triterpenic alcohols and hydrocarbons changed systematically with altitude. Rivista Italiana delle Sostanze Grasse, 60, 341-351 Keywords GLC-MS; HPLC; Polar components; TLC; Virgin olive oil; Abstract Several samples of virgin olive oils have been extracted by MeOH-H2O and the extracts have been submitted to several analytical techniques in order to determine qualitatively and quantitatively the components. Dugo LC-MS FOR THE IDENTIFICATION OF OXIGEN HETEROCYCLIC COMPOUNDS IN CITRUS ESSENTIAL OIL. LC-MS Journal Rivista Italiana delle Sostanze Grasse, 72, 241-251 Keywords LC-MS; Virgin olive oil; Abstract By coupled LC-MS (APCI) we were able to define most of the chemical structures in a minor polar components fraction of a virgin olive oil and to compare them to HPLC profile at 280 and 240nm.Silica-gel column and high-performance size-exclusion chromatography were performed along with the routine analyses.
T2 and canonical correlation and principal components algorithms were used to study both sets of data.The absence in rectified oils of absorption maxima at the considered wave lengths and in particular at 664 and 474 mm represents a useful circumstance in view of the evaluation of the virgin oil quantity present in olive oil and olive husk oil.
A final characterization of each chromatographic peak was done by means of a chiral capillary column to distinguish the optically active compounds from the isomers without chiral centers. LC-GC-FID with LC-GC transfer of the fraction of the D7-and D8(14)-sterols guided by UV peak detection. Gruppo Nazionale per la Vulcanologia (CNR), Lipari, (Italy), 3-7 Giugno. Polarinstitutt, 10, Tromso (Norway), 8-10 October 2002, pp 197-200. PLC-MS studies point to the presence of oleur-opein; cathechin and tyrosol as some of the main phenolic compounds in these extracts. Spanish virgin olive Journal Grasas y Aceites, 43, 193-197 Keywords chemometrics study; fatty acid; triglycerides(composition); Virgin olive oil; Abstract The level of acceptation of ' 1; 3-random 2-random ' pattern of acyl groups distribution in virgin olive oil glycerides has been analyzed in 36 samples, by comparing the values of triacylglycerols obtained by HPLC with those reported by the cited theory. FIA manifold to a solid - liquid retention unit in which the sample matrix is retained on a C18- bonded silica- packed minicolumn; the analytes being monitored by UV spectrophotometry and the retained matrix being eluted in the opposite direction to detection, so it never reaches the detector.Three cultivars, Spanish Picual and Italian Frantoio and Coratina, were characterized by sensory attributes and volatile compounds quantified by two different methodologies in order to avoid that results could be circumscribed to a specific cultivar or a quantification method.
To establish whether this increase was due to natural phenomena or external influences, various types of olive oil (virgin, extra virgin, including samples from Greek analytical laboratories) were aged after addition of different alcoholic compounds not present naturally.Olive Oil Journal Journal of the American Oil Chemists Society, 69, 469-470 Keywords Activation energy; chlorophyllian pigments; extra virgin olive oil; first-order reaction; frequency factor; HPLC analysis; kinetic constant; luminous energy; pheophytin-A; photodecomposition; Abstract The amount of pheophytin-A in extra olive oil was determined by reverse-phase high-performance liquid chromatography (HPLC) with chlorophyll-A as an internal standard.
Comprehensive LCXGC was found to be an extremely powerful analytical method for the analysis of complex TAG samples. GLC analysis; Abstract Relation Between chemical data and organoleptic rancidity With the aim to detect and determine the products giving the rancidity off-flavor to fats and oils ascertained by organoleptic test; the AA have carried on analysis by head space GLC and HPLC of penylhydrazones of volatile carbonyls on virgin olive oil undergone a conditioned oxidation. Initial Characterization of the Hydrolysable Fraction Journal Journal of Agricultural and Food Chemistry, 40, 1577-1580 Keywords olive oil; Characterization; Abstract This paper reports the preliminary characterization of unknown phenolic compounds in virgin oliveoil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. Mariani C Title I problemi del controllo di qualitá Journal Rivista Italiana delle Sostanze Grasse, 64, 325-333 Keywords The problems of quality control; Abstract The present work examines some aspects relevant to fatty matter analysis.Programma Industrial Air Pollution Management System (IAPMS) in Pancevo, Training "Air Quality Monitoring and Industrial Emission Monitoring", Montelibretti (RM), 19 Giugno 2006.
Stancanelli DETERMINATION OF FLAVANONE GLYCOSIDES IN CITRUS FRUIT EXTRACTS BY INNOVATIVE HPLC USING NARROW BORE COLUMN.
MPC are part of glucosidic secoiridoid liposoluble derivatives; like oleoeuropeine, distributed into the oil as aglycons secoiridoid acids and phenilethylic alcohols. Tyrosol; hydroxytyrosol and the decarbomethoxy ligstroside and oleuropein aglycons in the dialdehydic forms were the most abundant compounds. The loadings and the discriminating powers calculated for each analytical parameter showed an important effect in the discrimination of clusters for the phenolic compounds, the aroma compounds, the fatty acid composition and the triacylglycerols. Journal of the American Oil Chemists Society, 70, 513-518 Keywords Capillary gas chromatography; isotope dilution assay; mass spectrometry; odor activity value; odor evaluation; odorant; quantitation; Abstract The potent odorants of four olive oil samples differing in flavor were quantitated; and their odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by the flavor threshold values in the oil. Report of NATO-CCMS Working Group on Management of Accidents Involving the Release of Dioxins and Related Compounds.The most common method in use requires a liquid chromatographic (LC) separation of the less polar fraction, which contains the wax esters, from the glyceride matter on a hand-filled silica gel column.
Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds Journal Grasas y Aceites, 43, 134-142 Keywords Dacus Oleae; Flavor; Infestation (influence of); Oil; Volatile components; Abstract The authors have examined the influence of the Dacus Oleae infestation on the aroma of the oils obtained from olives Coratina and Nebbio varieties at different levels of attack.
Di Giovacchino L; Solinas M; Miccoli M Title Effect of Extraction Systems on the Quality of Virgin Olive Oil Journal Journal of the American Oil Chemists Society, 71, 1189-1194 Keywords o-diphenols; olive oil; extraction systems; quality; polyphenols; Abstract Research has been carried out top ascertain the effects of different processing systems on olive oil quality. Journal of Chromatography, 630, 213-222 Keywords vegetable oils; triacylglycerol; chromatographic techniques; HPLC; HPLC-RI; Abstract The triacylglycerols of some vegetable oil samples were determined using isocratic HPLC with refractive index (RI) detection; gradient solvent HPLC with evaporative light scattering detection (ELSD), capillary GC and theoretical calculations from FAME analysis in order to establish the suitability of these techniques.Cretan olive oils Journal Food Chemistry, 60, 425-432 Keywords classification; HPLC; olive oil; Abstract One hundred and twenty authentic olive oil samples of the two major Cretan olive cultivars, Koroneiki and Mastoidis, collected at different maturity stages have been obtained from different producing areas and analysed by isocratic high-performance liquid chromatography according to the official EC method.
Most of the major volatiles that characterize virgin olive oil were also produced by the cultures, especially the unsaturated and saturated C6 aldehydes, alcohols and their acetyl esters.Caja MM; Ruiz del Castillo ML; Herraiz M; Blanch GP Title Study of the Enantiomeric Composition of Chiral Constituents in Edible Oils by simultaneous Distillation-Extraction.
Journal of the American Oil Chemists Society, 69, 935-938 Keywords 'low-linolenic' canola varieties; Adulterations of olive oil; Canola oil; Composition; fatty acids; GLC; reversed-phase HPL; seed oils; triacylglycerol analysis; Virgin olive oil; Abstract The objective of this study was to explore the use of reversed-phase high-performance liquid chromatography (RP-HPLC) as a means to detect adulteration of olive oil with less expensive canola oil.
Various mixtures of canola oil with olive oils were prepared, and RP-HPLC profiles were obtained. Urban Data Management Symposium, UDMS 2004, Chioggia, Venice, Italy, 27-29 October 2004. L; Guns C; Massart DL Title Comparison of Rule-Building Expert Systems with Pattern Recognition for the Classification of Analytical Data Journal Analytical Chemistry, 59, 1868-1871 Keywords Building; expert systems; Pattern recognition; classification; Abstract Two expert systems of the rule-building type; TIMN and EX - TRAN, are compared with pattern recognition methods for the classification of olive oils of different origins.Fra gli alcoli volatili ne sono stati individuati alcuni (probabilmente propanoli, butanoli,amilici,2-esenolo,esanolo,eptanolo) presenti in percentuali correlabili con la varietà delle olive originarie.
Hence it was considered for a plot of responses from both methods were calculated. Olivæ, 47, 52-59 Keywords Characterization; classification; authenticity; Abstract Year 1993 Authors García-Mesa JA; Luque de Castro MD; Valcárcel M Title Couple Robot--Flow Injection Analysis System for Fully Automated Determination of Total Polyphenols in Olive Oil. HPLC Journal Journal of Agricultural and Food Chemistry, 40, 1571-1576 Keywords extraction; HPLC; Simplex; Virgin olive oil; Abstract This papers reports the preliminary characterizations of unknown phenolic compounds in virgin olive oil; separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. Grob K; Bronz M Title Analytical problems in determining 3,5-stigmastadiene and campestadiene in edible oils Journal Rivista Italiana delle Sostanze Grasse, 71, 291-295 Keywords 3,5-stigmastadiene; edible oils; Abstract GC on polar capillary columns does not resolve the 2;4-isomer from the 3,5-stigmastadiene. Grasas y Aceites, 35, 358-363 Keywords Alcoholes grasos; Cromatografía gaseosa; Insaponificable; Oliva (aceite); Orujo de aceituna Abstract The aliphatic alcohols fractions of a pressed olive oil and its corresponding foot cake oil; both obtained industrially, have been analyzed by gas chromatographic techniques.International Symposium on environmental pollution of the Arctic, Tromsø, June, 1997.
Ficarra STUDY OF THE EXTRACTION PROCEDURE BY EXPERIMENTAL DESIGN AND VALIDATION OF A LC METHOD FOR DETERMINATION OF FLAVONOIDS IN CITRUS BERGAMIA JUICE.
Stancanelli ENANTIOMERIC SEPARATION OF LOCAL ANAESTHETIC DRUG BY HPLC ON CHIRAL STATIONARY PHASES. Bianchi G; Tava A; Vlahov G; Pozzi N Title Chemical Structure of Long-Chain Esters from 'Sansa' Olive Oil Journal Journal of the American Oil Chemists Society, 71, 365-369 Keywords Benzyl alcohol esters; GC-MS; long-chain aliphatic esters; olive oil; olive oil wax esters; Abstract The major objective of this study was to determine the chemical structure of long-chain esters present in lower-grade olive oil.The International Symposium NATURAL CATACLYSMS AND GLOBAL PROBLEMS MODERN CIVILIZATION Baku, Azerbaigian, September, 24-27th 2007.
International Gas Research Conference", Amsterdam 5-8 November. Proto M Title Indagine sui contenuti di acido linoleico e trilinoleina in alcuni oli di semi e di oliva Journal Industrie Alimentari, 31, 36-39 Keywords seed; linoleic acid; LLL; Abstract Year 1993 Authors McGill AS; Moffat CF; Mackie PR; Cruickshank P Title The Composition and Concentration of n-Alkanes in Retail Samples of Edible Oils. The wax ester fraction is isolated from triglycerides using a commercially available silica gel column and carbon tetrachloride as eluent.Williams M; Harwood JL Title Volatile production by the Lipoxigenase Pathway in Olive Callus Cultures Journal Journal of Experimental Botany, 262-264 Keywords callus culture; lipoxigenase pathway; olive; production; volatile; Abstract The aroma of an oil derived from the production of the oil's volatile constituents.
HRGC ' TAP ' column (Chrompak) can separate triglycerides from natural sources. Detection of Pressed Hazelnut Oil in Admixtures with Virgin olive Oil by Analysis of Polar Journal Journal of the American Oil Chemists Society, 78, 621-624 Keywords Adulteration; hazelnut oil; olive oil; phenolics; Abstract Analysis of the polar fraction from virgin olive oil and pressed hazelnut oil by high-performance liquid chromatography showed marked differences in the chromatograms of the polar components in the two oils. Grasas y Aceites, 31, 317-321 Keywords Gas-liquid chromatography; Reproductiveness (method); virgin olive oil (aroma); volatile components (determination); Abstract A study of the reproductiveness of the method used for the isolation; concentration and separation of the volatile components of the olive oil is made, consisting in creeping with N2, adsorption on active carbon and further separation of the aromatic concentrate components by GLC. In the present work, 130 samples of olive were analyzed, the sterol fractions were separated from the unsaponifiable fraction by silica gel plate chromatography, and later they were analyzed as the trimethylsilyl ether derivatives by capillary column gas chromatography. Journal of the Science of Food and Agriculture, 80, 140-144 Keywords Adulteration; Deodorization; enantiomeric analysis; hazelnut oil; olive oil; Abstract The presence of (E)-5-methylhept-2en-4-one (filbertone) in a hazelnut oil; deodorized in a laboratory system using nitrogen as stripping gas, is studied regarding its usefulness as a chiral marker for detecting adulterations of olive oil. TM workshop on Volcanology and Remote Sensing, JPL (Pasadena, USA), 19-22 aprile. Several characteristics, including the content of triterpene dialcohols in the USM and that of C-24(28) unsaturated sterols in each of the four sterolic fractions, which can be used to distinguish between virgin and B-residue olive oils, were observed.GLC peaks well resolved by capillary columns, are artefacts of the refined process or have 'no sterol nature’, the calculation of the relative percentage of the sterols can be sensibly modified if the above components are taken into account.
Mariani C; Fedeli E Title Idrocarburi polyciclic aromatic hydrocarbons negli vegetal oils Journal Rivista Italiana delle Sostanze Grasse, 61, 305-309 Keywords Abstract Year 1984 Authors Gracián J; Cota J Title Estudio cualitativo y cuantitativo de la fracción de alcoholes grasos de los aceites de oliva y de los aceites de oliva y de orujo.
Aroma Components of Olive Oil Journal Journal of Agricultural and Food Chemistry, 21, 948-952 Keywords Virgin olive oil; polar volatile components; codistillation; dry-column chromatography; gas-chromatographic-mass spectrometry; olive oil aroma; organoleptic assessment; Aroma; oil; Abstract The polar volatile components of virgin olive oil were concentrated by codistillation with water; followed by solvent extraction and dry-column chromatography.
TAP column was utilized for the triglyceride determination of several natural oils and lipids.
Test), the GC-MS of volatile constituents, the composition of unsaponifiable fractions, and the oxidative stability (Rancimat Test) of olive oils obtained from the same fruits by two different methods of extraction (traditional milling of stoned olives) has been compared. WO3 thin-film sensors array and pattern recognition techniques Journal Sensors and Actuators B, 73, 76-87 Keywords Chemical sensors array; cluster analysis; food analysis; Perfumes quality control; Principal components analysis; Sensitive WO3 thin films; Abstract We have designed and fabricated a sensors array using WO3 thin films operating at the temperature of 180ºC for food and perfume analysis purposes. The spectra of the major unsaponifiable series of compounds (squalene; sterolic, and terpenic alcoholic fractions), together with b-carotene and lutein, have been used to explain the most prominent bands found in the spectra of the unsaponifiable matter of 15 edible oil samples. A total of pigments was separated from this extract and quantitified by HPLC using a reversed-phase C18 column. In addition the analytical determinations show that the two systems have different effects depending on the quality and ripening of the olives.Kapoulas VM; Andrikopoulos NK Title Detection of Virgin Olive Oil Adulteration with Refined Oils by Second-Derivative Journal Food Chemistry, 23, 183-192 Keywords refined oils; spectrophotometry; Virgin olive oil; Abstract Weak adsorption maxima of conjugated tetranoic systems (285-315 nm) can be quantitated by second-derivative spectrophotometry.
Solinas M; Angerosa F; Marsilio M Title Indagine su alcuni componenti dell' aroma degli oli vergini di oliva in relazione alla varietà delle olive. Incubation of ripe olive fruit tissue disk resulted in biological conversion of hexanal and trans-2-hexanal to corresponding alcohols. Inspection of the chromatograms showed that the pressed hazelnut oil extracts contained a component that eluted in a region of the chromatogram that was clear in the olive oil samples; and consequently this component could be used to detect adulteration of virgin olive oil by pressed hazelnut oil.GLC and a HPLC method, are both valid for the determination of steradienes.
Indagine sul Contenuto di Alcoli Alifatici dell´olio d´oliva di Pressione e di Estrazione Journal Rivista Italiana delle Sostanze Grasse, 60, 575-581 Keywords alcoli alifatici; Abstract The research on the content of saturated aliphatic alcohols with linear chain C18; C20, C22, C24, C26, C28, has been conducted of samples of olive oil extracted in laboratory from olives grown in Liguria and belonging to two cultivars. Grasas y Aceites, 37, 254-258 Keywords olive oil; composition (variation); Extraction by press; extraction by centrifugation; Abstract The qualitative and quantitative variations produced in the fatty alcohols; triterpenic alcohols, sterols and triterpenic dialcohols, as a result of the extraction process of the oil have been studied. Solid-phase extraction was applied in substitution of traditional chromatography on a silica column. Workshop Atmospheric Deposition and Impacts on Ecosystems with particulate reference to the Mid East, Tel Aviv, Israel, 5-6 June 2000.The spectra of the major unsaponifiable series of compounds (squalene; sterolic and terpenic alcoholic fractions), together with β-carotene and lutein, have been used to explain the most prominent bands found in the spectra of the unsaponifiable matter of 15 edible oil samples (including 10 olive oils, 2 hazelnut oils and samples of corn, sunflower and soybean oils).
Greek Olive Oils Journal Food Chemistry, 44, 227-239 Keywords fatty acid; Greek olive oil; statistics; triglyceride; Abstract A method is described for the chromatographic separation and quantitative determination of phenolic compounds in virgin olive by high-performnce liquid chromatography (HPLC) using gradient elution. Aparicio-Ruiz Title Authentication of vegetable oils by chromatographic techniques Journal Journal of Chromatography A, 881, 94-104 Keywords Reviews; Vegetable oils; Fatty acids; Triglycerides; Waxes; Sterols; Hydrocarbons; Alcohols; Vitamins Abstract Food authentication has been evolving continually to situations that were basically governed by a global market trend. On the basis of available information we are discussing the possibilities offered by these processing systems, with regard also to improving the quality of virgin oil. Generally, the HPLC-RI detection technique can be used without application of response factors. Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation Journal Journal of Agricultural and Food Chemistry, 44, 3930-3934 Keywords stability; Virgin olive oil; talc addition; centrifugation mode; quality; Abstract Continuous centrifugation a widely used procedure for extraction of virgin olive oil; involves crushing olives, mixing the olive paste, and centrifugation with or without water addition ('three phase' or 'two phase' modes respectively). International Conference "Stonecleaning and the nature, soiling and decay mechanisms of stone", held in Edinburgh, UK, 14-16 April 1992. Adulteration; Abstract UV spectrophotometric measurements on hundreds of virgin olive oils and refined vegetable oils have shown that a previous method for evaluating the absorption maxima at 315 nm by calculation an Rs value (ratio of slopes of absorption curve in both sides of 315 nm) may lead to false conclusions concerning possible adulteration of virgin olive oils by refined olive; olive residue or seed oils. Forina M; Armanino C; Lanteri S; Calcagno C; Tiscornia E Title Valutazione delle caratteristiche chimiche dell´olio di oliva in funzione dell´annata di produzione mediante metodi di classificazione multivariati.SPIE Remote Sensing for Agricolture, Ecosystems, and Hydrology V, 8-12 settembre, Barcellona, Spagna, vol.
The compositions of the four sterolic fractions were determined as their acetates by gas-liquid chromatography (GLC) on an OV-17 glass capillary column. Brumley WC; Sheppard AJ; Rudolf TS; Shen CJ; Yasaei P; Sphon JA Title Mass Spectrometry and Identification of Sterols in Vegetable Oils as Butyryl Esters and Relative Quantitation by Gas Chromatography with Flame Ionization Detection Journal Journal of the Association of Official Analytical Chemistry, 68, 701-709 Keywords Abstract Electron ionization mass spectrometry (MS) of sterol butyrates is described. The process was confirmed in further tests in which, when fatty acids and the alcoholic components were mixed in a hydrocarbon matrix, ester neoformation was again observed. Esterified triterpenic alcohols present during maturation period the same trends remarked for the free ones, with more evident variations. MT Title Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system Journal Grasas y Aceites, 45, 241-252 Keywords authentication; olive oil; Sexia expert systems; statistics; Abstract The authentication of extra virgin olive oils from different regions of Spain; Italy and Portugal, by means of their fatty acids, alcohols, sterols, methyl sterols and hydrocarbons content, has been investigated. International Symposium on environmental pollution of the Arctic, Tromsø, June 1997. Ricci C; Allai M; Ribechini L; Dalcanale E; Caglioti L Title Valutazione della qualita dell 'ólio extra vergine di oliva mediante naso elettronico a sensori MOS Journal Rivista Italiana delle Sostanze Grasse, 48, 85-92 Keywords Abstract Electronic noses are becoming a valuable tool for the organoleptic evaluation of food freshness; seasoning, geographical origin and shelf--life.The GLC analysis; of sterol fraction of 'sansa olive oils', using a capillary column, shows a very complex composition that however clarifies some interpreparative problems that arise when packed column are used.
Analytica Chimica Acta, 282, 423-431 Keywords Chromatography; headspace techniques; virgin olive oil volatiles; olive oil; Abstract Two dynamic headspace techniques; using activated charcoal with on-column injection and Tenax TA with thermal desorption and cold trap injection, were studied and applied to Spanish virgin olive oil samples.
The fatty acid composition -- overall and at the b position --was then determined both of total triglycerides and of single fractions; moreover, each fraction was oxidized and the products were separated by means of TLC into classes, each containing molecules having the same of azelaic acid residues (A3; A2S; AS2). Andalusia and characterized by 55 chemical compounds It has been estimated that two aliphatic alcohols one sterol and one fatty acid have the best significance levels identifying the extraction methodology (pressure centrifugation) Stepwise Lineal Discriminant procedure has been used to characterize olive oils by the extraction systems 205 samples from other provinces; varieties or harvests were used to verify these decision equations. Chromatographic Differentiation of Virgin, Refined, and Solvent-Extracted Olive Oils Journal Journal of the Association of Official Analytical Chemistry, 79, 707-710 Keywords gas chromatographic differentiation; Virgin olive oil; refined olive oil; solvent-extracted olive oil; trans isomers; sample; fatty acids; Abstract An analytical method based on gas chromatography using a capillary column was used to determined fatty acids in olive oils. In phytotoxicity assays carried out on tomato (Lycopersicon esculentum) and vegetable marrow (Cucurbita pepo) plants, the compounds were selectively toxic, except for 4-methylcatechol and its acetate. European virgin olive oil varieties-Arbequina; Coratina, Koroneiki, and Picual cultivated in Greece, Italy, and Spain-have been analyzed from their chemical composition (either nonvolatile compounds (31)-fatty acids, sterols, alcohols, and methylsterols-Or volatile ones (659-aldehydes, alcohols, furans, hydrocarbons, acids, ketones, and esters), sensory attributes (103), and consumers' attitudes, the latter in terms of their overall acceptability and sensory comments from their acceptability trials.Their Esters by Coupled LC-GC Journal Journal of the American Oil Chemists Society, 67, 626-634 Keywords Coupled LC-GC; minor components of olive oil; olive oil; sterol fractions; wax esters; Abstract The analysis of the fatty alcohols; the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils.
The triterpenoid alcohols were used to distinguish between pressed and solvent-extracted pomace oils.
WO3 thin films has been differently activated by evaporated Pd; Au, Bi, Sb catalysts. Grasas y Aceites, 32, 233-237 Keywords aggregated water temperature (effect of); fatty alcohol (olive oil content); olive oil (obtainment); olive paste (centrifugation); olive storage degree (effect of); Abstract Se ha realizado un estudio del proceso de centrifugación de pastas en relación con el contenido de alcoholes grasos en los aceites. Compositional and Carbon-13 Profiles of Fatty Journal Journal of the American Oil Chemists Society, 76, 357-363 Keywords Composition; fatty acids; IRMS; isotope ratios; olive oil; Abstract Nearly 200 olive oils produced in the Mediterranean basin; mainly in Greece, during 4 yr from 1993 to 1996, were studied by gas chromatography (GC) and on-line GC-isotope ratio mass spectrometry (GC-C-IRMS). Casadei E Title Primi risultati sulla ricerca di adulterazione degli oli di oliva per aggiunta di olio di nocciole o oli esterificati mediante analisi dei trigliceridi Journal Rivista Italiana delle Sostanze Grasse, 64, 373-376 Keywords Adulterations of olive oil; Abstract The triglycerides of refined olive and hazel-nut oil has been studied by HPLC. Separation of Stigmasta-3,5-diene, Squalene Isomers, and Wax Esters from Olive by Single High-Performance Liquid Chromatography Run Journal Journal of the American Oil Chemists Society, 75, 527-530 Keywords EC regulations; HPLC; HRGC; olive oils; squalene isomers; stigmasta-3;5-diene; wax esters; Abstract To ascertain the authenticity of olive oils the European Community Regulation requires the stigmasta-3;5-diene and wax ester contents to be determined. Curie point) and the data relating to the pyrolysis-mass spectra (pyrograms or framentgrams) were processed by applying both, classic and neural statical multivariate analysis methods.Geographical Classification of Sicilian Olive Oils in Terms of Sterols and Fatty Acids Content Journal Journal of the Science of Food and Agriculture, 56, 445-455 Keywords areas of production; classification; Etna olive oils; fatty acids; Principal components analysis; Sicilian olive oils; sterols; Abstract The sterol and fatty acids contents of 22 extra virgin olive oil samples produced in the Etna area and in other areas of Sicily were determined.
Tocopherols and Tocotrienols Journal Journal of the American Oil Chemists Society, 72, 1505-1511 Keywords Adulteration; HPLC; olive oil; tocopherols; tocotrienols; vegetable oils; Abstract A method involving reversed -phase high- performance liquid chromatography with amperometric detection has been developed for the analysis of tocopherols and tocotrienols in vegetable oils. Itoh T; Yoshida K; Yatsu T; Tamura T; Matsumoto T Title Triterpene Alcohols and Sterols of Spanish Olive Oil Journal Journal of the American Oil Chemists Society, 58, 545-550 Keywords Abstract Nine Spanish olive oils; including three each of virgin (pressed oil), refined virgin, and B-residue (solvent- extracted pomace oil), oils from different commercial sources, have been analyzed for their unsaponifiable matter (USM). A Title Evaluation of characteristics of olive oil produced by innovative or traditional processing Journal Rivista Italiana delle Sostanze Grasse, 73, 303-315 Keywords extraction system; hydrocarbons; olive oil; sterols; volatile; Abstract The qualitative level of oils produced by the recent two-phase continuous systems was two-phase continuous systems was evaluated by comparing their characteristics with those of pressing oils.GLC capillare e per HPLC dei fenildrazoni dei carbonili e dei composti insaturi coniugati rivelati a229nm, In parallelo è stato effettuato l'esame organolettico del campioni di olio da un Panel di asseggiatori.
Results show that; in processing good quality olives, centrifugation system helps to obtain oil with a lower content of n-octane, of iso-amyl alcohol, of iso-butyl alcohol and of acetic acid, that are responsible for flaws like ' fusty ' and ' winey ' taste.
Journal of Food Science, 50, 121-124 Keywords concentration; detection; HPLC; mass spectrometry; olives; seed oils; soy beans; sunflower; vitamin E; Abstract A high-performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers a-; and b-,g- and d-tocopherol and a-tocotrienol in seed oils. D5 sterols (24-methylcolesterol and b-sitosterol) making impossible the identification of an eventual addition of sunflower oil to olive oil. Chemical processes in the troposphere and related problems in urban air. JL; Olías JM Title Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil Journal Sensors and Actuators B, 69, 276-282 Keywords 3-Methyl thiophene; Aniline; Conducting polymers; Electronic nose; olive oil; Pyrrol; Sensors; Abstract In this paper; a sensor array based on thin films of conducting polymers aiming to discriminate among different virgin olive oils is described. Reported results have shown that the use of enzymes determines, under certain conditions, a significant increase in the quantity of the oil extracted with the pressure system, if the olives are not mature, and with combined percolation- centrifugation and percolation- pressure systems. SP-242 The solid bodies of the outer Solar System, Vulcano (Italy), 9-13 Settembre. LC with high-performance liquid chromatography by taking advantage of the greater reliability and repeatability of this technique, as well as of the possibility of making the separation automatic. The differences in the 13C values of palmitic and oleic acids are discussed in terms of biosynthesis of these acids in the plant tissue and admixture of distinct oils. Vasi WATER DINAMICS IN AMPHIPHILIC AND ALCOHOLIC SOLUTION. Significant differences were observed between the distribution patterns of the total and esterified triterpene alcohol fractions; especially in the percentages of 24-methylenecyclo-artanol, butyrospermol and cycloarthenol. Journal of the American Oil Chemists Society, 70, 199-203 Keywords Adulteration; HPLC; olive oil; reesterified; refined; refractive index; triacylglycerols; Abstract Criteria for authentic olive oils were developed from isocratic high-performance liquid chromatography analyses of 99 olive oils from the major Mediterranean producers in the 1983-1986 crop years. Chemometrics and Intelligent Laboratory Systems, 10, 349-358 Keywords Abstract A data set of 97 samples of olive oil characterized by 36 chemical compounds; collected in Jaen (Spain), was used to investigate whether the information obtained by chemometric analysis of all of the variables, considered as a whole, could also be achieved by independent and parallel studies of its subsets. In both cases, a chiral stationary phase is employed in the gas chromatography step and the determination of the enantiomeric composition of filbertone is recommended for an accurate evaluation and quick control for detecting the adulteration of olive oil with hazelnut oil. The presence of squalene and other hydrocarbons; sterols and triterpenic alcohols, in addition to other groups of minor compounds, were observed. The results showed that the calculation of OAVs is an approach to objectify the flavor differences of olive oil samples. Method of Quantification of Chlorophylls and Carotenoids in Virgin Olive Oil by High-Performance Liquid Chromatography Journal Journal of Agricultural and Food Chemistry, 40, 60-63 Keywords carotenoids; chlorophyll; high-performance liquid chromatography; Quantification; Virgin olive oil; Abstract The fatty material of olive oil was separated; yielding a fat-free concentrate of pigments, by solid-phase extraction on octadeclyl (C18) columns. Furlanetto - VALIDATION OF A LC METHOD FOR THE ANALYSIS OF ZAFIRLUKAST IN A PHARMACEUTICAL FORMULATION. Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated. The influence in the response of parameters such as the of monolayers or the proportion of arachidic acid used in the preparation of the LB films has been analyzed.Gegiou D; Georgouli M Title A Rapid Argentation TLC Method for Detection of Reesterified Oils in Olive and Olive -Residue Journal Journal of the American Oil Chemists Society, 60, 833-835 Keywords reesterified; oil; olive; Abstract Year 1983 Authors Cortesi N; Fedeli E Title I composti polari di oli di oliva vergine.
Third Thermal Infrared Multispectral Scanner (TIMS) Workshop, JPL Pub.Volatile organic compounds (VOCs) were collected from samples of 14 commercial olive oils and cooking oils using a purge and trap technique (P&T) and analyzed by thermal desorption-gas-chromatography-mass spectrometry (TD-GC-MS) to identify; compare, and quantify the volatile organics present.
LC on silica gel or GC on capillary columns with stationary phases of intermediate to high polarity.
The gas chromatography of volatile compounds (aromagrams) offers the most of possibilities and, correlations have been established between degradation of flavor and appearance of a few components resulting from the oxidative alteration. Williams M; Morales MT; Aparicio López R; Harwood JL Title Analysis of Volatiles from Callus Cultures of olive Olea Europaea Journal Phytochemistry, 47, 1253-1259 Keywords acyl composition; callus; lipoxigenase pathway; Olea europaea; Oleaceae; olive; volatiles; Abstract The lipoxigenase pathway in olive fruit gives rise to volatile products which influence the aroma of the harvested oil.E vitamers are separated by HPLC and detected fluorometrically.
Rivista Italiana delle Sostanze Grasse, 67, 553-558 Keywords valutazione sensoriali di extra vergini di oliva; Abstract L'insieme multivariato di dati chimico-fisici e sensoriali ottenuto dall'analisi di 74 oli extra vergini di oliva èstato studiato con alcune tecniche chemometriche allo scopo di ricercare informazioni utili alla preveditá del giudizio sensoriale in funzione dei risultati analitici.
Eddib O; Nickles G Title Elucidation of Olive Oil Classification by Chemometrics Journal Analyst, 112, 391-395 Keywords chemometrics; gas chromatography; olive oil; Abstract Olive oils from Libya; Tunisia and Turkey were analyzed by gas chromatography using capillary columns (Silar 10C - SiO2-Treated surface) with flame-ionization detection. ML; Herraiz M Title Comparison of Different Methods for the Evaluation of the Authenticity of Olive Oil and Hazelnut Journal Journal of Agricultural and Food Chemistry, 46, 3153-3157 Keywords Adulteration; filbertone; hazelnut oil; olive oil; Abstract 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.G; Boskou D Title Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection Journal Food Chemistry, 44, 53-60 Keywords olive oil; Phenolic compounds; polyphenols; RP-HPLC; Abstract A method is described for the chromatographic separation and quantitative determination of phenolic compounds in virgin olive by high-performance liquid chromatography (HPLC) using gradient elution.
HPLC and 22 chromatographic peaks, corresponding to 30 triacylglycerols, were separated.
Di Giovacchino L; Serraiocco A Title Influenza dei sistemi di lavorazione delle olive sulla composizione dello spazio di testa degli oli Journal Rivista Italiana delle Sostanze Grasse, 72, 443-450 Keywords Abstract A research was carried out to evaluate the impact of different working systems on the chemical composition of the headspace of olive oil. Carulli DOSAGGIO HPLC DELLA ROXATIDINA, PROVE DI STABILITA E RILASCIO DA FORMULAZIONI FARMACEUTICHE. The Final Report to the EC on the Programme EV-CT94-0537 "Deposition of gases and particles and their corrosive effects on surfaces of cultural and artistic value inside museums". UV absorption, the analytical evaluation included also fatty acid composition, content of total polyphenols and a-tocopherol, HPLC of the phenolic fractions, as well as organoleptic test.The same procedure was also carried out on the five main triacylglycerol fractions of olive oil after separations according to the degree of saturation by HPLC in the silver ion mode.
Rivista Italiana delle Sostanze Grasse, 73, 265-266 Keywords waxes isolation; olive oil; column chromatography; Abstract A method for the complete and repeatable recovery of olive oil waxes is proposed. Villari FAST DRUG STABILITY DETERMINATION BY LC VARIABLE-PARAMETER KINETIC EXPERIMENTS. Journal of the Science of Food and Agriculture, 58, 581-583 Keywords Capillary column gas chromatography; column-thin layer chromatography; esterified monomethylsterols and triterpene alcohols; olive oil; Abstract Esterified 4a-monomethylsterols and triterpene alcohols were isolated from virgin olive oil by combined column chromatography-thin layer cromatography and their composition was assessed gas chromatographically using both packed and capillary columns. Oil Chemists Society, 70, 793-796 Keywords crude pomace oil; detection of adulteration in olive oils; extra virgin olive oil; high-performance liquid chromatography (HPLC); high-resolution gas chromatography (HRCG); liquid chromatography (LC); refined olive oil; separation of wax esters; wax esters; Abstract To detect adulteration of olive oil with solvent-extracted oils; the determination of the wax ester content has become more important during recent years. Identification of Hydrocarbons, Aliphatic Alcohols, Tocopherols, Triterpenoid Alcohols, and Sterols Present in Olive Oils Journal Journal of the Association of Official Analytical Chemistry, 48, 417-433 Keywords Abstract Olive oils; both foreign and domestic, were saponified, and the unsaponifiable matter was fractionated on a Florisil column.Langmuir-Blodgett films for the detection of olive oil aroma Journal Sensors and Actuators B, 77, 437-442 Keywords Bisphtahlocyanine; Electronic nose; Langmuir-Blodgett films; olive oil; Phthalocyanines; sensor array; Sensors; Abstract In this paper a sensor array based on Langmuir-Blodgett (LB) films of lanthanide bisphtahlocyanine (LnPc2) aiming to discriminate among diverse virgin oils has been designed.
Journal of Agricultural and Food Chemistry, 46, 5128-5131 Keywords Adulteration; hazelnut oil; olive oil; on-line coupling RPLC-GC; Abstract On -line coupling of reversed-phase liquid chromatography to gas cromatography (RPLG-GC) using a programmable temperature vaporizer (PTV) as an interface is used for detecting adulteration of hazelnut oil in olive oil on the basis of the determination of the enantiomeric composition of (E)-5-methylhept- 2-en-4-one (filbertone).
Chemical and sensory implications Journal Grasas y Aceites, 50, 114-121 Keywords extraction systems; lipoxigenase (cascade); Virgin olive oil; volatile compounds; Abstract The volatile compounds produced through the lipoxigenase cascade are responsible for the most remarkable sensory attributes of virgin olive oil. Compounds in Olive Oils Journal Journal of the American Oil Chemists Society, 70, 367-370 Keywords caffeic acid; electrochemical detection; HPLC; homovanillic acid; hydroxytyrosol; olive oil; p-hydroxyphenylacetic acid; tyrosol; Abstract A reverse-phase high-performance liquid chromatographic technique with isocratic elution has been developed to separate and quantitate the major phenolic compounds of the hydroalcoholic extracts of olive oils. Nergiz C; Ünal K Title The Effect of Extraction systems on Triterpene Alcohols and Squalene Content of Virgin Olive Oil Journal Grasas y Aceites, 41, 117-121 Keywords extraction system; Squalene (content in); stability; Triterpene alcohol (content in); Virgin olive oil; Abstract Influencias de los sistemas de extracción sobre el contenido en alcoholes triterpénicos y escualeno de oliva virgen. The calculated data are compared to those experimentally produced by utilizing a HPLC method; the comparison is done on ECN classes or on individual triglyceride species. The results, analyzed in terms of geographical, temporal, and botanical factors, provide new criteria for the authentication of olive oils. Correche M; Oxley R Title Composición en ácidos grasos totales, alcoholes alifáticos e hidrocarburos en materia grasa comestible Journal Grasas y Aceites, 36, 88-92 Keywords Volatiles; Abstract El presente trabajo tiene como finalidad hacer un estudio comparativo de los alcoholes alifáticos y los hidrocarburos contenidos en el insaponificable y los ácidos grasos totales de materia grasa comestible.SEXIA expert system Journal Journal of Chemometrics, 3, 175-192 Keywords certainty factors; evidence; expert systems; plausibility; Abstract SEXIA is an expert system that uses a new methodological approach to identify foods; particularly olive oils according to varieties, olive zones and denominations of origin.
Frega N; Bocci F; Lercker G Title The HRGC determination of triglycerides Journal Italian Journal of Food Science, 4, 257-264 Keywords triglycerides; HRGC; Abstract Triglyceride determinations are presently performed using gas chromatographic (HRGC) and liquid chromatographic (HPLC) separations based both on the total of carbon atoms and on the degree of unsaturation of their corresponding fatty acids.