Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector
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 CUGKeyWords: Adulteration; Authentication; Extra virgin olive oil; HPLC; Tocopherols; Vegetable oilsDOI: 10.1016/j.foodchem.2010.10.026Citations: 39data from “WEB OF SCIENCE” (of Thomson Reuters) are update at: 2019-11-17References taken from IsiWeb of Knowledge: (subscribers only)Connecting to view paper tab on IsiWeb: Click hereConnecting to view citations from IsiWeb: Click here