Carbon stable isotopes and olive oil adulteration: Note II
This research has evidenced that the (delta 13)C values for aliphatic alcoholic fraction of pomace olive oils isolated after UE methodology were significantly more negative than those of virgin and refined olive oils. These findings were explained by the presence in pomace olive oil and virgin olive oil or refined olive oils of very different quantities of isoprenoids and methylsterols. The latter compounds in fact showed (13)C/(12)C ratio values significantly less negative, similar to those of biosynthetically linked sterols. These results have produced a good tool for detecting adulteration of olive oil with the cheaper pomace olive oil, even down to a 5% level.
Bibliographic Reference: Article: J Agr Food Chem
Record Number: 199710791 / Last updated on: 1997-07-02
Original language: en
Available languages: en