Sunflower analysis, HPLC

Olive oil is often illegally adulterated with other less expensive vegetable oils. Oils widely used for this purpose include olive pomace oil, corn oil, peanut oil, cottonseed oil, sunflower oil, soybean oil, and poppy seed oil. °° Among the varions chemical and physical methods employed toward the detection of the adulteration of olive oil by low-grade olive oils and seed oils are (a) Sterol analysis (presence of stigmasterol and 3-sitosterol), (b) alkane analysis (C27, C29, and C31), (c) wax and aliphatic alcohol analysis, (d) fatty acids/(with HPLC) trans fatty acid, and (e) Triacylglycerol. 

Using linoleoyl-CoA (1.31 nmol) as substrate of 8-oxidation and following its degradation by HPLC analysis of the reaction mixture, transient accumulation of acyl-CoA intermediates was observed besides accumulation of acetyl-CoA. After 20 min of incubation the sole acyl-CoA detectable in the reaction mixture was acetyl-CoA. The results presented demonstrate that linoleate can be degraded completely to acetyl-CoA in glyoxysomes from sunflower cotyledons. 

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