Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

11 Páginas.-- 5 Tablas.-- 1 Figura

Detalles Bibliográficos
Autores: Palagano, Rosa, Valli, Enrico, Tura, Matilde, Cevoli, Chiara, Pérez Camino, María del Carmen, Moreda, Wenceslao, Bendini, Alessandra, Gallina Toschi, Tullia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/219436
Acceso en línea:http://hdl.handle.net/10261/219436
Access Level:acceso abierto
Palabra clave:Fatty acid ethyl esters
Virgin olive oil
Off-line HPLC-GC-FID
Sustainable
Quality control
PTV
SDG 12
id ES_86b7e149328c150ebcb896fe60be2000
oai_identifier_str oai:digital.csic.es:10261/219436
network_acronym_str ES
network_name_str España
repository_id_str
spelling Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised MethodPalagano, RosaValli, EnricoTura, MatildeCevoli, ChiaraPérez Camino, María del CarmenMoreda, WenceslaoBendini, AlessandraGallina Toschi, TulliaFatty acid ethyl estersVirgin olive oilOff-line HPLC-GC-FIDSustainableQuality controlPTVSDG 1211 Páginas.-- 5 Tablas.-- 1 Figurafirst_page settings Open AccessArticle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano 1, Enrico Valli 1 [OrcID] , Matilde Tura 1, Chiara Cevoli 1, María del Carmen Pérez-Camino 2, Wenceslao Moreda 2, Alessandra Bendini 1,* [OrcID] and Tullia Gallina Toschi 1 [OrcID] 1 Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy 2 Instituto de la Grasa (CSIC), 41013 Sevilla, Spain * Author to whom correspondence should be addressed. Foods 2020, 9(7), 924; https://doi.org/10.3390/foods9070924 Received: 12 June 2020 / Revised: 6 July 2020 / Accepted: 11 July 2020 / Published: 14 July 2020 (This article belongs to the Special Issue Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats) Download PDF Browse Figures Abstract The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.This work was supported by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale,” which received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein.Peer reviewedMultidisciplinary Digital Publishing InstituteEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/219436reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/635690http://dx.doi.org/10.3390/foods9070924Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2194362026-05-22T06:33:51Z
dc.title.none.fl_str_mv Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
title Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
spellingShingle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
Palagano, Rosa
Fatty acid ethyl esters
Virgin olive oil
Off-line HPLC-GC-FID
Sustainable
Quality control
PTV
SDG 12
title_short Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
title_full Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
title_fullStr Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
title_full_unstemmed Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
title_sort Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
dc.creator.none.fl_str_mv Palagano, Rosa
Valli, Enrico
Tura, Matilde
Cevoli, Chiara
Pérez Camino, María del Carmen
Moreda, Wenceslao
Bendini, Alessandra
Gallina Toschi, Tullia
author Palagano, Rosa
author_facet Palagano, Rosa
Valli, Enrico
Tura, Matilde
Cevoli, Chiara
Pérez Camino, María del Carmen
Moreda, Wenceslao
Bendini, Alessandra
Gallina Toschi, Tullia
author_role author
author2 Valli, Enrico
Tura, Matilde
Cevoli, Chiara
Pérez Camino, María del Carmen
Moreda, Wenceslao
Bendini, Alessandra
Gallina Toschi, Tullia
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fatty acid ethyl esters
Virgin olive oil
Off-line HPLC-GC-FID
Sustainable
Quality control
PTV
SDG 12
topic Fatty acid ethyl esters
Virgin olive oil
Off-line HPLC-GC-FID
Sustainable
Quality control
PTV
SDG 12
description 11 Páginas.-- 5 Tablas.-- 1 Figura
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/219436
url http://hdl.handle.net/10261/219436
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/635690
http://dx.doi.org/10.3390/foods9070924
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412394418044928
score 15,812429

Similares en LA Referencia