Determination of aliphatic alcohols, squalene, α-tocopherol and sterols in olive oils: direct method involving gas chromatography of the unsaponifiable fraction following silylation

The Analyst ◽  
2001 ◽  
Vol 126 (4) ◽  
pp. 472-475 ◽  
Author(s):  
Jasminka Giacometti
Keyword(s):  
Gas Chromatography ◽  
Direct Method ◽  
Aliphatic Alcohols ◽  
Unsaponifiable Fraction ◽  
Olive Oils

Determination of CO2 in Wines by Gas Chromatography

1964 ◽  
Vol 47 (4) ◽  
pp. 730-734
Author(s):  
Howard L Ashmead ◽  
Glenn E Martin ◽  
John A Schmit
Keyword(s):  
Gas Chromatography ◽  
Direct Method ◽  
Alcoholic Beverages ◽  
Gas Chromatograph ◽  
Injection Port ◽  
Carrier Gas ◽  
Solid Adsorbent ◽  
Partial Pressures ◽  
Injection Port Temperature

Abstract A fast and direct method is presented for the determination of CO2 in wines. Partial pressures from other ingredients of alcoholic beverages do not interfere. The method was compared to the manometric procedure under vacuum. An F & M Model 450 Gas Chromatograph with a filament detector was used for C02 determinations. Components were separated by a column 9” long and 1/8” o.d. using charcoal (60—80 mesh) as solid adsorbent. Injection port temperature was ambient; detector and column temperatures were 40°C. Helium was used as a carrier gas at the rate of 50 ml/min. Approximately 50 μ1 samples of standard and unknown solutions were used for the respective determinations.

Gas Chromatography of Unsaponifiable Matter. III. Identification of Hydrocarbons, Aliphatic Alcohols, Tocopherols, Triterpenoid Alcohols, and Sterols Present in Olive Oils

1965 ◽  
Vol 48 (2) ◽  
pp. 417-433 ◽  
Author(s):  
Jerome Eisner ◽  
John L Iverson ◽  
Alfred K Mozingo ◽  
David Firestone
Keyword(s):  
Gas Chromatography ◽  
Unsaponifiable Matter ◽  
Homologous Series ◽  
Aliphatic Alcohols ◽  
The Third ◽  
Kernel Oil ◽  
Olive Oils ◽  
Olive Kernel ◽  
Branched Chain ◽  
Major Hydrocarbon

Abstract Olive oils, both foreign and domestic, were saponified, and the unsaponifiable matter was fractionated on a Florisil column. Gas chromatography of the first two hydrocarbon fractions confirmed that squalene was the major component of pressed and solvent-extracted pomace oils. However, iso-and/or anteiso- tctratriacontane was the major hydrocarbon in olive kernel oil. Hydrogenation and temperature programming indicated that there were several homologous series present, consisting of normal, iso-and/or anteiso-, and multiple branched chain hydrocarbons. Gas chromatography of the third Florisil fraction (tocopherols, high molecular weight aliphatic alcohols, and triterpenoid alcohol components) indicated the presence of three homologous series of normal, iso- and/or anteiso-, and multiple branched chain alcohols. The triterpenoid alcohols were used to distinguish between pressed and solvent-extracted pomace oils. As little as 5% of pomace oil could be detected in laboratory-prepared mixtures. Campesterol and beta-sitosterol were the two sterols present in olive oils. The Fitelson test detected olive oils consisting entirely or largely of pomace oils.

Microcoulometric Gas Chromatographic Determination of Trichloroacetic Acid (TCA) Residues in Wheat Grain

1966 ◽  
Vol 49 (2) ◽  
pp. 341-345 ◽  
Author(s):  
M Chiba ◽  
H V Morley
Keyword(s):  
Gas Chromatography ◽  
Trichloroacetic Acid ◽  
Direct Method ◽  
Chromatographic Determination ◽  
Soil Types ◽  
Extraction Techniques ◽  
Wheat Grain ◽  
Basic Cell ◽  
Direct Technique

Abstract TCA residues in wheat grain may be determined directly without extraction or cleanup. The chloroform formed by decomposition of TCA is collected in xylene and determined by microcoulometric gas chromatography. Two varieties of wheat grown in two different soil types and treated with TCA applied at the 1–4 lb per acre level were analyzed by this direct technique. By using the direct procedure as an arbitrary standard for 100% recovery, comparisons were made among three extraction techniques. Extraction of spiked wheat samples gave recoveries comparable to the direct method. Field-treated samples, however, gave poor recoveries. The results indicated that TCA is not readily extracted from fieldtreated samples, possibly because of combination with basic cell constituents.

scholarly journals Analysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette).

2016 ◽  
Vol 16 (4) ◽  
pp. 153
Author(s):  
Benrachou Nora ◽  
Rahal Lynda ◽  
Cherifa Henchiri
Keyword(s):  
Olive Tree ◽  
Carotenoid Content ◽  
Unsaponifiable Fraction ◽  
Beneficial Effects ◽  
Olive Oils ◽  
Alcohol Fraction ◽  
Eastern Algeria ◽  
Erythrodiol And Uvaol ◽  
Minor Compounds

The study of bioactive compounds on the health of the unsaponifiable fraction of three olive oils from three cultivars of eastern Algeria carried out by gas chromatography revealed the presence of 11 compounds with the predominance of b-Sitosterol, Sterol characteristic of olive oils and having a nutritional and pharmacological value. The highest content was found in Limli oil (81.59%). Two triterpene dialcohols were chromatographed with sterols (erythrodiol and uvaol), the content of which can be identified fraud and to detect whether the virgin oil is mixed with the oil of pomace. Analysis of the alcohol fraction by GPC-FID revealed the predominance of a triterpene alcohol, 24-methylene cycloarenol for the three varieties with a higher content for Blanquette (48.03%) followed by cycloarenol. For the aliphatic alcohols, the analysis shows the predominance of four alcohols with 22, 23, 24 and 28 carbon atoms whose contents are higher for Limli oil. The spectrophotometric determination of antioxidant pigments shows that Limli oil is richer in chlorophylls with an average of 13.53 mg / kg and a significantly higher carotenoid content for Bouricha and Limli (13.10 -12.82 mg / Kg). The total polyphenols were lower for Blanquette (83.36 mg / kg) compared with Bouricha and Limli (133.3 mg / kg and 121.3 mg / kg), making them more stable during oxidation storage and whose beneficial effects of olive oil are mainly attributed to these substances, in particular the antioxidant action that would protect against diseases of oxidative stress.

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