Determination of furan fatty acids in extra virgin olive oil.
The presence of 4 different furan fatty acids (F-acids) was detected in 18 samples of transmethylated monovarietal extra virgin olive oil: methyl 10,13-epoxy-11,12-dimethyloctadeca-10,12-dienoate [diMeF(9,5)], methyl 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoate [diMeF(11,5)] and both olefinic derivatives of diMeF(11,5) with one unsaturation on the side chains conjugated with the furan ring. Transmethylated oils were analyzed by normal phase high-performance liquid chromatography coupled on-line with capillary gas chromatography. After the gas chromatographic separation step, a more selective detection of F-acids was achieved by using a photoionization detector mounted in series with a flame ionization detector. The concentration of F-acids ranged between 50 ppb (detection limit of the method) and 2.1 ppm in the oil. The olefinic derivatives of diMeF(11,5) acids detected were not artifacts created during the sample preparation or during the chromatographic analysis.
Boselli
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E
Official Food Control Authority of the Canton of Zürich (Kantonales Labor), P.O. Box, CH-8030 Zürich, Switzerland. eboselli@agrsci.unibo.it
Grob
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K
Lercker
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D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005227:Fatty Acids / Q000032:analysis*; D005663:Furans / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D012680:Sensitivity and Specificity
D005227:Fatty Acids; D005663:Furans; D000069463:Olive Oil; D010938:Plant Oils