Analysis of Olive Oils

Nishibe, S., H. Tsukamoto, I. Agata, S. Hisada, K. Shima, and T. Takemoto. Isolation of phenolic compounds from stems of Olea europaea. Shokugaku Zasshil981 35 251-254. Tsukamoto, H., S. Hisada, and S. Nishibe. Studies on the lignans from Oleaceae plants. Proc 26th Symposium on the Chemistry of Natural Products, Kyoto, Japan 1983 26 181—188. Paganuzzi, V. Use of silver nitrate TLC in the analysis of olive oil triterpene alcohols. I. Oils obtained from various anatomical parts of the olives. Riv Ital Sostanze Grasse 1981 58(8) 285-393. 

Figure 10-15 SFC/F1D analysis of olive oil before (upper) and after reaction (lower) with a EDA/ HMDA mixture.

Olive oil is a mixture of fatty acid glycerides. Analysis of olive oil shows a high proportion of unsaturated fatty acids, and a typical analysis shows that the composition of the fatty acids is as follows ... 

A recent analytical procedure by Flores et al. targeted the optimization of the interface performance in the online coupling of reversed phase liquid chromatography and gas chromatography (RPLC-GC) coupling by means of a horizontally positioned PTV (Programmed Temperature Vaporizer) injector. It improved the sensitivity achievable in the direct analysis of olive oil-mixtures with 5% or 12% of some virgin and refined hazelnut oils, respectively, based on the analysis of fil-bertone enantiomers within 30 min and without any kind of pretreatment. 

Guimet, R, Boque, R., and Ferre, J. Application of unfold principal component analysis and parallel factor analysis to the exploratory analysis of olive oils by means of excitation-emission matrix fluorescence spectroscopy. Analytica Chimica Acta, 515, 75-85. 2004. 

Volatile analysis of olive oil has been well reported (1, 3). Environmental factors as well as cultivar are a major influence on volatile production in the oil (1). In order to study the effect of cultivar we have used callus cultures which have previously proved to possess an acyl composition compatable with the developing olive fruit (2). Table 1 shows some of the major volatile constituents of the callus cultures which have also been identified in virgin olive oil (3). They included aldehydes, alcohols, esters, hydrocarbons and ketones. The presence of aldehydes, such as hexanal and trans-2-hexenal, as well as their alcohol derivatives (commonly known as the leaf alcohols) were indicative of an active LOX pathway and alcohol dehydrogenase activity. The aromatic properties of the oil are attributed to just a few of these constitutents. Hexanal, trans-l-hcxcnsLi, 3-methylbutan-l-ol, nonanal and trans-2-hexen-l-o are particularly important volatile components of olive oil (1). Morales et al (3) have also found that butyl acetate, 3-methylbutanal, l-penten-3-ol, 3-hexyl acetate, tmns- >- itxtn- -o and methyl nonanoate are prominent volatile constituents. 

Garcia-Ibanez, R Sanchez, M Cabanillas, A. Thermogravimetric analysis of olive-oil residue in air atmosphere. Fuel Process Technol 2006, 87, 103-107. 

---