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An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil
- Crews, Colin, Pye, Celine, Macarthur, Roy
- Food research international 2014 v.60 pp. 117-122
- adulterated products, alkenes, cold, extra-virgin olive oil, foods, gas chromatography-mass spectrometry, refining, saponification, seed oils
- Extra virgin olive oil is a premium food product that is likely to be the target of adulteration with refined olive oils or seed oils. Refining produces steroidal alkenes (sterenes) including stigmastadiene. This paper describes a rapid GC–MS method for the determination of stigmastadiene which is faster and more sensitive than the current official procedure based on GC-FID. The method does not require a saponification procedure for cold pressed oils, uses a stigmastadiene standard for quantification, has a low limit of quantification (0.015mgkg−1) and gives excellent confirmation of peak identity at the current regulatory limit of 0.5mgkg−1.