Scientific Results

Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector

Year: 2011

Authors: Chen H.L., Angiuli M., Ferrari C., Tombari E., Salvetti G., Bramanti E.

Autors Affiliation: Key Laboratory of Biogeology and Environmental Geology of Chinese Ministry of Education & School of Environmental Studies & Sino-Hungarian Joint Laboratory of Environmental Science and Health, China University of Geosciences, 430074 Wuhan, PR China; C.N.R., Istituto di Chimica dei Composti OrganoMetallici, Area di Ricerca, Via G. Moruzzi 1, 56124 Pisa, Italy; Italian National Research Council-Istituto per i Processi Chimico-Fisici, Laboratory of Instrumental Analytical Chemistry, Via G. Moruzzi 1, 56124 Pisa, Italy; Italian National Research Council-INO – UOS PISA, C.N.R., Istituto Nazionale di Ottica, Area di Ricerca, Via G. Moruzzi 1, 56124 Pisa, Italy

Abstract: A method based on reversed phase high-performance liquid chromatography with fluorescence detector has been developed for the determination of tocopherols in vegetable oils Oils were diluted in acetonitrile/tetrahydrofuran (THF) and injected directly onto HyPurity C-18 column Methanol and THF (90 10) mixture was used as a mobile phase Tocopherols were detected by fluorescence detector The method had good limit of detection (LOD) (7 ng/g for alpha-tocopherol and 6 ng/g for beta- gamma- and delta tocopherols) and reproducibility (CV% < 2 8%). The method was applied to the determination of alpha- (beta+gamma) and delta tocopherols in extra virgin olive oil (EVOO) sunflower high oleic sunflower oil (HOSO) hazelnut soy corn peanut and almond oil A new parameter the ratio of alpha-/(beta+gamma)-tocopherol concentration (named alpha/beta tocopherol ratio) in these vegetable oils was systematically assessed and proposed as a first screening marker of the authenticity of EVOO by studying EVOO/sunflower EVOO/hazelnut and EVOO/peanut mixtures The use of delta-tocopherol as adulteration marker was also discussed. Journal/Review: FOOD CHEMISTRY

Volume: 125 (4)      Pages from: 1423  to: 1429

More Information: Huilun Chen would like to acknowledge the financial support from the Chinese Scholarship Council (CSC) and the Fund for Outstanding Doctoral Dissertation of CUG
KeyWords: Adulteration; Authentication; Extra virgin olive oil; HPLC; Tocopherols; Vegetable oils
DOI: 10.1016/j.foodchem.2010.10.026

Citations: 48
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