A Rapid Method To Determine Sterol, Erythrodiol, and Uvaol Concentrations in Olive Oil

作者：Mathison Brian; Holstege Dirk^*

来源：Journal of Agricultural and Food Chemistry, 2013, 61(19): 4506-4513.

DOI：10.1021/jf400254k

• Sterols
• phytosterols
• olive oil
• extra virgin olive oil
• erythrodiol
• uvaol
• solid-phase extraction

A rapid, accurate, and efficient method for determining the sterol, uvaol, and erythrodiol concentrations was developed to meet International Olive Council (IOC) certification criteria for extra virgin olive oil (EVOO). The unsaponifiable fraction of the sample (0.2 g) was separated with a diatomaceous earth column, and the sterol and triterpenic dialcohols were isolated with a novel base-activated silica solid-phase extraction (SPE) cartridge cleanup protocol. The improved method and the IOC method provided identical pass/fail results (n = 34) for each of the six sterol and erythrodiol/uvaol IOC criteria used to assess olive oil. This method was validated, and recoveries of stiginasterol (88%) and beta-sitosterol (84%) were greater than previously published values obtained using the IOC method. This method requires approximately one-third the time required to complete the IOC method and has great utility for the rapid screening of EVOO to detect adulteration, false labeling, and an inferior product.

• 出版日期2013-5-15