Naslov
Fast quality screening of vegetable oils by HPLC- thermal lens spectrometric detection

Autori
Luterotti, Svjetlana ; Franko, Mladen ; Bićanić, Dane

Izvornik
Journal of the American Oil Chemists' Society (0003-021X) 79 (2002), 10; 1027-1031

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
carotenes. Hplc-thermal lens spectrometric detection (tls). Identification. Nutritional quality. Shelf life. Vegetable oils

Sažetak
Isocratic reversed-phase HPLC with thermal lens spectrometric (TLS) detection enabled identification of linseed, olive, sesame, and wheat germ vegetable oils to control the authenticity of the oils based on characteristic carotenoid/carotene profiles. Four characteristic regions of carotenoids (i.e., lutein, xanthophyll, carotene, and lycopene) have been identified in each type of oil. The concentrations of total beta-carotene (BC) and alpha-carotene (AC), together with trans- to cis-isomers of beta- carotene (TBC/CBC) and BC/AC ratios were shown to be reliable and useful indices for fast, screening of oils for nutritional quality. The oil TBC/CBC ratio and, the BC concentration (in mug/mL), should meet the following numerical criteria: linseed (greater than or equal to2:1, greater than or equal to1.7), olive (greater than or equal to3:1, greater than or equal to0.4), sesame (greater than or equal to1:1, greater than or equal to0.1), and wheat germ oil (greater than or equal to1:1, greater than or equal to1.7). Based on the above criteria, unsatisfactory olive oils differed significantly from the consumable ones. Likewise, the concentration of AC in consumable wheat germ and sesame oil should not be lower than 0.6 and 0.02 mug/mL, respectively. The AC level in safflower oil should not be higher than 0.04 mug/mL. The BC/AC ratios exceeding 3:1, 6:1, and 8:1 should be used as an additional quality requirement for consumable wheat germ, sesame, and safflower oil, respectively.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Prehrambena tehnologija

POVEZANOST RADA