In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor...

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Bibliographic Details
Main Authors: Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, Paolo Lucci
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
olive oil
authenticity
sterols
hydroxylated minor compounds
purity
quality
Online Access:https://www.mdpi.com/2304-8158/10/6/1260

Internet

https://www.mdpi.com/2304-8158/10/6/1260

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