Keywords
oils, natural, determination of vitamins A and E in
oils, natural, determination of fatty acids
oils, natural, frauds
gas-liquid chromatography
oils, natural, determination of fatty acids
oils, natural, frauds
gas-liquid chromatography
How to Cite
1.
Badolato ESG, Maio FD de, Lamardo LCA, Zenebon O. Search for frauds in commercial natural oils by gas-liquid chromatography. Rev Inst Adolfo Lutz [Internet]. 1987 Dec. 30 [cited 2024 Jul. 22];47(1-2):87-95. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36896
Abstract
The possible existence of frauds in natural oils retailed in Metropolitan São Paulo was investigated through deterrnination of fatty acids. Gas-liquid chromatography was employed in aI! samples while spectrophotometry was employed for determination of vitamins A and E in cod liver oils and wheat germ oil. The total of 147 samples included 60 samples of almond oil, 33 of wheat gerrn, 16 of sesame oil, 16 of garlick oil, 14 of cod liver oil and 8 samples of grape seed oil. Frauds were detected in 26 (79%) samples of wheat germ oil, 46 (770/0) of almond oil, 6 (38%) of sesame oil, and 2 (14%) samples of cod liver oil. Ali samples of grape seed oil were pure. It is inferred that gas-liquid chromatography is adequate for testing the occurrence of frauds in commercial natural oils.
References
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26. SLOVER, H.T.; LEHMANN, J. & VALIS, R.J. - Vitamin E in foods: determination of tocols and tocotrienols. J. amo Oil Chem. Soc., 46:417-20, 1969.
2. BADOLATO, E.S.G. & ALMEIDA, M.E.W. - Pesquisa por cromatografia em fase gasosa da adulteração de chocolates. Rev, Inst. Adolfo Lutz, 37:47-56, 1977.
3. BAILEY, A.E. - Industrial oil and fat products. 4th ed. John Wiley, 1976. v.I , p,451-3.
4. BARNES, P.I. & TAYLOR, P.W. - The compositiori of acyl lipids and tocopherols in wheat germ oils from various sources, J. Sei. Food Agric., 31:997-1006,1980.
5. BORGSTRON, G. - Fish as food. New York, Academíc Press, 1961. v. 1., p. 725.
6. BRAR, G.S. - Variations and correlations in oil content and fatty acid composition of sesame. lndian J. agric. Sei.• 52:434-9, 1982.
7. BRODY, J. - Fishery by-products technology: Westport, Conn., AVI, 1965. p.47-93.
8. GABRIAL, G.N.; SEDIG, A. & HEGAZI; S.M. - Triglycerids and fatty acids constituents of some cereal oil gerrns produced as by products of milling industry in Egypt. Grasas y Aceites, 34: 332-4, 1983.
9. GATTUSO, A.M.; FAZIO, G. & CILLUFFO, V. - II vinaccíolo. Nota H. Caratteristíche e composizione dell'olio. Riv. Soe. ital. Seien. alim., 12:47-54, 1983.
10. GUTFINGER, T.; ROMANO, S. LETAN, A. - Characterization of lipids from seeds of the Rosacea family. J. Food. Sci., 37:938-40, 1972.
11. IVANOVA, B.; TARANDJISKA, R.; CHOBANOV, D. & POPOV, A - Sur les groupes triglycéridiques de l'huile de germe de blê bulgare. Revue fr. Corps gras, 24:439-40, 1977.
12. KAMANNA, V.S. & CHANDRASEKHARA, N. - Fatty acid cornposition of garlic (Alliurn sativum Linnaeus). J. amo Oil Chem. Soc., 57: 175-6, 1980.
13. KAMEL, B.S.; DAWSON; H. & KAKUDA, Y. - Characteristics and composition of melon and grape seed oilsand cakes. J. amo Oil Chem. Soc., 62:881-3, 1985.
14. KIRSCHENBAUER, H. - Fats and oils: An outline of their chemistry and technology, 2nd ed. New York, Reinhold, 1960. p.171-2.
15. LANOE, W. - Cholesterol, phytosterol, and tocopherol content of food products and animal tissues. J. amo Oil Chem. Soe., 27:414-20. 1950.
16. LANZA, E.; ZYREN, J. & SLOVER, H.T. Fatty acid analysis on short glass capillary columns. J. agric. Food Chem., 28:1182-6, 1980.
17. MANTIS, A.J.; KARAIOANNOOLOU, O.; SPANOS, O.P. & PANETSOS, A.O. - The effect of garlic extract on food poisoning bacteria in culture media. L Staphy/ococcus aureus. Food. Sci. Thechnol., 11:26-8, 1978.
18. MARTINENOHI, O.B. - Tecnologia chimica industria/e degli oli, grassi e derivati. 3ª ed. Mi!ano, Ubrico Hoepli, 1963. p, 79-80.
19. NASSAR, A.R.; EL-TAHAWI, B.S. & EL- DEEEN, S.A.S. - Chromatographic identification of oil and amino acid constituents in kernels of some almond varieties grown in Egypt. Orasas y Aceites, 28:387-91, 1977
20. RAO, M.K.O. & PERKINS, E.O. - Identification and estimation of tocopherols and tocotrienols in vegetable oils using gas chromatography-mass spectrometry. J. agric. Food. Chem., 20:240-5, 1972.
21. RIKHTER, A.A. - Oxidation .of almond and walnut oi!s. Appl. Biochem. Microbiol. (Engl. transl.), 16:446-50, 1981.
22. SAKER, A.; FAHMY, A.A. & ROUSHDI, M. - Evaluation of some chemical components in wheat, maize and rice gerrn oils. Orasas y Aceites., 37:134-6, 1986.
23. SALVO, F.; DUOO, O.; D'ALCONTRES, I.S.; COTRONEO, A. & DUOO, O. - Composizione dell'olio di mandorle. Nota 11: differenziazione dell'olio di mandorle dolci da sue miscele con olio di semi di pesco e di albicocco. Riv. ital, Sostanze Orasse, 57:24-6, 1980.
24. SÃO PAULO. Instituto Adolfo Lutz - Normas analíticas do Instituto Adolfo Lutz, 1.: métodos químicos e físicos para análise de alimentos. 3~ ed. São Paulo, 1985. p. 379, 380, 395.
25. SAURA-CALIXTO, F.; CANELLAS, J. & OARClA-RASO, A. - Characteristics and fatty acid composition of almond tegument oi! comparison with almond kernel oil. Fette Seifen A nstrichm , 87(1):4-6, 1985 apud Food Sei. Techno/. Abstr., 17(9): 158, 1985. (Abstr. 9 N 40).
26. SLOVER, H.T.; LEHMANN, J. & VALIS, R.J. - Vitamin E in foods: determination of tocols and tocotrienols. J. amo Oil Chem. Soc., 46:417-20, 1969.
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Copyright (c) 1987 Instituto Adolfo Lutz Journal
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