Carbon stable isotopes and olive oil adulteration with pomace oil

Angerosa, F.; Camera, L.; Cumitini, S.; Gleixner, G.; Reniero, F.

アイテム詳細

登録内容を編集ファイル形式で保存

一時保存へ追加

タグ情報を表示リリース履歴を表示詳細要約

公開

学術論文

Carbon stable isotopes and olive oil adulteration with pomace oil

MPS-Authors

There are no MPG-Authors in the publication available

External Resource

There are no locators available

Fulltext (restricted access)

There are currently no full texts shared for your IP range.

フルテキスト (公開)

公開されているフルテキストはありません

付随資料 (公開)

There is no public supplementary material available

引用

Angerosa, F., Camera, L., Cumitini, S., Gleixner, G., & Reniero, F. (1997). Carbon stable isotopes and olive oil adulteration with pomace oil. Journal of Agricultural and Food Chemistry, 45(8), 3044-3048.

引用: https://hdl.handle.net/11858/00-001M-0000-000E-E072-C

要旨

Adulteration of olive oils can be detected by comparison of the C-13/C-12 ratios as obtained subsequently by high-resolution gas chromatography (HRGC) and isotope ratio mass spectrometry (IRMS). In delta(13)C values determined for the aliphatic alcoholic fraction of pomace oil, the adulterant was significantly more negative than those of virgin and refined olive oils. Quantitative analysis of isoprenoids and methylsterols isolated from each grade of olive oil supports the decreasingly negative values of C-13/C-12 ratios for the better grades of olive oil. These results have turned out to be a good tool for detecting adulteration of olive oil with the cheaper pomace olive oil, even down to a 5% level.