Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil
In this study, the sterols of 5 different vegetable oils (olive, canola, corn, sesame as well as sunflower) and an animal oil (lard) were analyzed by liquid-liquid extraction and gas chromatography. The sterols in real samples were identified by mass spectrometry. Calibration curves were plotted wit...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2020-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | https://journals.rifst.ac.ir/article_119294_f1bb097139becf6cb0ac4638b1e5b893.pdf |
| _version_ | 1818400999055818752 |
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| author | Maryam Kashi Zahra Talebpour Behrooz Jannat |
| author_facet | Maryam Kashi Zahra Talebpour Behrooz Jannat |
| author_sort | Maryam Kashi |
| collection | DOAJ |
| description | In this study, the sterols of 5 different vegetable oils (olive, canola, corn, sesame as well as sunflower) and an animal oil (lard) were analyzed by liquid-liquid extraction and gas chromatography. The sterols in real samples were identified by mass spectrometry. Calibration curves were plotted with the correlation coefficients more than 0.99 for each sterol. The detection limits for b-sitosterol, campesterol, and cholesterol were 0.48, 2.38, and 0.44 mg L-1, respectively. The recoveries were obtained in the range of 95-109%, and their relative standard deviations were less than 9% in a day and between three days. The concentration of each sterol in real samples was determined using the purposed method. To detect lard adulteration in vegetable oils, mixtures of extra virgin olive oil and lard in four different ratios were prepared and analyzed. According to the results, at a higher percentage of lard in extra virgin olive oil, cholesterol increased and plant sterols were decreased. The curve plotted via the cholesterol concentration versus the added amount of lard, was linear with the correlation coefficient of more than 0.99. Moreover, this method made the detection of lard adulteration possible in olive oil with 1% detection limit and less than 3% uncertainty. Therefore, the identification of lard adulteration in plant oils (cholestrol-free) can be based on the suggested method. |
| first_indexed | 2024-12-14T07:45:29Z |
| format | Article |
| id | doaj.art-3831e85c20034282ab13b598cab2bc5f |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-14T07:45:29Z |
| publishDate | 2020-09-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-3831e85c20034282ab13b598cab2bc5f2022-12-21T23:10:54ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572020-09-019333935010.22101/jrifst.2020.254631.1194119294Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oilMaryam Kashi0Zahra Talebpour1Behrooz Jannat2MSc. Graduate, Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Tehran, IranAssociate Professor, Department of Chemistry, Faculty of Physics and Chemistry, Tehran, IranAssociate Professor, Halal Research Center IRI, Tehran, IranIn this study, the sterols of 5 different vegetable oils (olive, canola, corn, sesame as well as sunflower) and an animal oil (lard) were analyzed by liquid-liquid extraction and gas chromatography. The sterols in real samples were identified by mass spectrometry. Calibration curves were plotted with the correlation coefficients more than 0.99 for each sterol. The detection limits for b-sitosterol, campesterol, and cholesterol were 0.48, 2.38, and 0.44 mg L-1, respectively. The recoveries were obtained in the range of 95-109%, and their relative standard deviations were less than 9% in a day and between three days. The concentration of each sterol in real samples was determined using the purposed method. To detect lard adulteration in vegetable oils, mixtures of extra virgin olive oil and lard in four different ratios were prepared and analyzed. According to the results, at a higher percentage of lard in extra virgin olive oil, cholesterol increased and plant sterols were decreased. The curve plotted via the cholesterol concentration versus the added amount of lard, was linear with the correlation coefficient of more than 0.99. Moreover, this method made the detection of lard adulteration possible in olive oil with 1% detection limit and less than 3% uncertainty. Therefore, the identification of lard adulteration in plant oils (cholestrol-free) can be based on the suggested method.https://journals.rifst.ac.ir/article_119294_f1bb097139becf6cb0ac4638b1e5b893.pdfadulteration of olive oil-sitosterolcampesterolcholesterollard |
| spellingShingle | Maryam Kashi Zahra Talebpour Behrooz Jannat Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī adulteration of olive oil -sitosterol campesterol cholesterol lard |
| title | Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil |
| title_full | Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil |
| title_fullStr | Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil |
| title_full_unstemmed | Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil |
| title_short | Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil |
| title_sort | authentication of vegetable oils from lard adulteration by sterols analysis a case study of olive oil |
| topic | adulteration of olive oil -sitosterol campesterol cholesterol lard |
| url | https://journals.rifst.ac.ir/article_119294_f1bb097139becf6cb0ac4638b1e5b893.pdf |
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