Abstract： Olive oil adulteration with less expensive edible oils is a major issue for the olive oil industry. Eleven vegetable oils were selected and purchased from different markets in Iraqi Kurdistan region （Erbil...Abstract： Olive oil adulteration with less expensive edible oils is a major issue for the olive oil industry. Eleven vegetable oils were selected and purchased from different markets in Iraqi Kurdistan region （Erbil City center）. In this study high performance liquid chromatography （HPLC） on reversed-phase （RP） column with refractive index （RI） detector was used to classify some components in different edible oils depending on calculation of partition number. Adulteration of one of the olive oil samples （01） was identified, due to the appearance of glycerol trilinoleate （LLL） peak in the HPLC chromatogram, while this peak is not present in HPLC chromatograms of other olive oil samples. To ensure the presence of LLL a standard concentration of LLL was added to the sample and increasing the peak height at the retention time of LLL indicates the presence of LLL and the adulteration of olive oil sample.展开更多
文摘Abstract： Olive oil adulteration with less expensive edible oils is a major issue for the olive oil industry. Eleven vegetable oils were selected and purchased from different markets in Iraqi Kurdistan region （Erbil City center）. In this study high performance liquid chromatography （HPLC） on reversed-phase （RP） column with refractive index （RI） detector was used to classify some components in different edible oils depending on calculation of partition number. Adulteration of one of the olive oil samples （01） was identified, due to the appearance of glycerol trilinoleate （LLL） peak in the HPLC chromatogram, while this peak is not present in HPLC chromatograms of other olive oil samples. To ensure the presence of LLL a standard concentration of LLL was added to the sample and increasing the peak height at the retention time of LLL indicates the presence of LLL and the adulteration of olive oil sample.
