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

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.

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Gas Chromatography of Unsaponifiable Matter. IV. Aliphatic Alcohols, Tocopherols, and Triterpenoid Alcohols in Butter and Vegetable Oils

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/49.3.580 ◽

1966 ◽

Vol 49 (3) ◽

pp. 580-590 ◽

Cited By ~ 1

Author(s):

Jerome Eisner ◽

John L Iverson ◽

David Firestone

Keyword(s):

Molecular Weight ◽

Gas Chromatography ◽

Cocoa Butter ◽

Unsaponifiable Matter ◽

Castor Oil ◽

Florisil Column ◽

The Third ◽

Butter Fat ◽

Before And After ◽

Branched Chain

Abstract The unsaponifiable matter of butterfat, castor oil, cocoa butter fat, corn, cottonseed, linseed, milo maize, peanut, rice bran, safflower, soybean, and tung oils was fractionated on a Florisil column and the third fraction (tocopherols, high molecular weight alcohols, and triterpenoid alcohols) was gas chromatographed. This fraction showed three homologous series, tentatively identified as normal, iso- and/or anteiso-, and multiple branched chain alcohols. Each sample was examined before and after hydrogenation with Adams catalyst. Gas chromatograms from most of the oils displayed characteristic patterns which could be used to identify individual oils.

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Olive oils and olive-pomace oils. Determination of aliphatic alcohols content by capillary gas chromatography

10.3403/30186257 ◽

2010 ◽

Keyword(s):

Gas Chromatography ◽

Capillary Gas Chromatography ◽

Aliphatic Alcohols ◽

Olive Pomace ◽

Olive Oils

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Composition of the unsaponifiable matter of vernix caseosa

Australian Journal of Chemistry ◽

10.1071/ch9651287 ◽

1965 ◽

Vol 18 (8) ◽

pp. 1287 ◽

Cited By ~ 10

Author(s):

DT Downing

Keyword(s):

Unsaponifiable Matter ◽

Detailed Examination ◽

Sterol Fraction ◽

Aliphatic Alcohols ◽

Hydrocarbon Fraction ◽

Minor Amount ◽

Vernix Caseosa ◽

Chain Compounds ◽

Branched Chain ◽

A Minor

Detailed examination of the unsaponifiable material from the skin wax of newly born babies has shown that the saturated aliphatic alcohols contain a high proportion of branched-chain compounds, and the aliphatic α,β-dials consist almost entirely of branched-chain compounds. The sterol fraction consists of cholesterol, and a minor amount of an unidentified sterol. The hydrocarbon fraction consists entirely of squalene.

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Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201400344 ◽

2016 ◽

Vol 118 (10) ◽

pp. 1495-1506 ◽

Cited By ~ 8

Author(s):

Parvin Sharayei ◽

Reza Farhoosh

Keyword(s):

Unsaponifiable Matter ◽

Canola Oil ◽

Palm Olein ◽

Frying Stability ◽

Virgin Olive Oils ◽

Kernel Oil ◽

Olive Oils ◽

Bene Kernel Oil

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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 ◽

10.1039/b007090o ◽

2001 ◽

Vol 126 (4) ◽

pp. 472-475 ◽

Cited By ~ 40

Author(s):

Jasminka Giacometti

Keyword(s):

Gas Chromatography ◽

Direct Method ◽

Aliphatic Alcohols ◽

Unsaponifiable Fraction ◽

Olive Oils

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Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽

10.3390/foods10071565 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1565

Author(s):

Eleni Kakouri ◽

Panagiota-Kyriaki Revelou ◽

Charalabos Kanakis ◽

Dimitra Daferera ◽

Christos S. Pappas ◽

...

Keyword(s):

Gas Chromatography ◽

Raman Spectroscopy ◽

Olive Oil ◽

Nutritional Value ◽

Review Paper ◽

Geographical Origin ◽

Analytical Techniques ◽

Volatile Fraction ◽

Olive Oils ◽

Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

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Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

Journal of Dairy Research ◽

10.1017/s0022029921000388 ◽

2021 ◽

pp. 1-5

Author(s):

Tayanna Bernardo Oliveira Nunes Messias ◽

Susana Paula Alves ◽

Rui José Branquinho Bessa ◽

Marta Suely Madruga ◽

Maria Teresa Bertoldo Pacheco ◽

...

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Milk Fat ◽

Fat Content ◽

Donkey Milk ◽

Fat Percentage ◽

Mid Infrared ◽

Milk Samples ◽

The Third ◽

Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

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Cellular fatty acids of Peptococcus variabilis and Peptostreptococcus anaerobius

Journal of Clinical Microbiology ◽

10.1128/jcm.5.6.665-667.1977 ◽

1977 ◽

Vol 5 (6) ◽

pp. 665-667

Author(s):

C W Moss ◽

M A Lambert ◽

G L Lombard

Keyword(s):

Mass Spectrometry ◽

Fatty Acids ◽

Gas Chromatography ◽

Analytical Techniques ◽

Gas Chromatography Mass Spectrometry ◽

Cellular Fatty Acids ◽

Chromatography Mass Spectrometry ◽

Branched Chain

Cellular fatty acids of Peptococcus variables and Peptostreptococcus anaerobius were identified by gas chromatography, mass spectrometry, and associated analytical techniques. Iso- and anteiso-branched-chain acids were major components in both species.

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