IDENTIFICATION OF ORGANIC VOLATILE OF OLIVE OIL. APPLICATION FOR DISCRIMINATION OF COMMERCIAL SAMPLES

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HOSSEINI ALAVI SOOFI; DJOZAN DJAVANSHIR; GORBANPOOR HOOSHANG

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Seminar Paper

Paper Information

Seminar: IRANIAN CHEMISTRY CONGRESS
Year:2014 | Issue:17

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Title

IDENTIFICATION OF ORGANIC VOLATILE OF OLIVE OIL. APPLICATION FOR DISCRIMINATION OF COMMERCIAL SAMPLES

Author(s)

HOSSEINI ALAVI SOOFI | DJOZAN DJAVANSHIR | GORBANPOOR HOOSHANG | Issue Writer Certificate

Keywords

ULTRASONIC

COLD-VAPORIZATION

CO-LIQUEFACTION

VOLATILE COMPOUNDS

OLIVE OIL

GAS CHROMATOGRAPHY

Abstract

BACK GROUND: MONITORING OF THE VOCS RELEASED FROM VARIOUS FOODSTUFFS SUCH AS EDIBLE OILS HAS BECOME A RELIABLE WAY FOR DISCRIMINATION AND DETERMINATION OF ANY ADULTERATION [1]. THE AIM OF THE PRESENT STUDY IS TO USE A SIMPLE AND NEWLY DEVELOPED EXTRACTION METHOD (CO-LIQUEFACTION) [2] FOR THE ISOLATION OF VOCS FROM OLIVE OIL FOR GC-FID AND GC/MS CHARACTERIZATION.METHOD: EXTRACTION DEVICE, INCLUDING GLASS VESSEL LENGTH 21×6.5 CM AND GLASS COOLING TUBE (CONDENSER) 8×5CM WAS DESIGNED AND FABRICATED. 15 ML OLIVE OIL WITH 0.3 ML OF ETHANOL IS POURED INTO THE EXTRACTION DEVICE AND EXPOSED TO ULTRASOUND (15 MIN) FOR COLD VAPORIZATION OF SOLVENT. SOLVENT VAPOR OR AEROSOL WAS MIXED WITH VOCS OF OLIVE OIL. COOLING TUBE WAS FILLED WITH ICE/SALT MIXTURE FOR CO-LIQUEFACTION OF GASEOUS MOLECULES AT -10ºC. THE CONDENSED SOLUTION WAS COLLECTED IN THE COLLECTION MICRO-TUBE. 1ML OF THE COLLECTED SOLUTION WAS INJECTED INTO GC INJECTOR PORT.RESULTS: PARAMETERS AFFECTING THE METHOD’S PERFORMANCE SUCH AS; TYPE AND VOLUME OF SOLVENT, VAPORIZATION TIME AND TEMPERATURE AND ALSO LIQUEFACTION CONDITIONS WERE OPTIMIZED. THE OVERALL TIME FOR SAMPLING AND EXTRACTION IS 29 MIN. FOURTEEN COMPOUNDS WERE ISOLATED AND CHARACTERIZED BY GC/MS AND GC-FID. THESE ARE MAINLY SATURATED AND UNSATURATED ALDEHYDES, ALCOHOLS, ESTERS AND PHENOLS. THE ANALYSIS OF VARIOUS NON ADULTERATED OLIVE OILS PROVE THAT (E)- HEX-2-ENAL AND HEXANAL CAN BE CONSIDER AS THE CHEMICAL MARKER FOR THE DISCRIMINATION OF COMMERCIAL OLIVE OILS.CONCLUSION: THE SHORT SAMPLE PREPARATION TIME AND THE NEED FOR SMALL AMOUNT OF SOLVENT ARE THE MAIN ADVANTAGES OF THE PROPOSED METHOD. THIS METHOD ALLOWS THE EXTRACTION OF THE WIDE RANGE OF VOCS THAT CONTRIBUTE TO THE COMPLEX FLAVOR OF OLIVE OIL. DUE TO LOW TEMPERATURE EXTRACTION, THERE IS NO RISK FOR THERMAL DEGRADATION OF ANALYTES.

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APA: Copy

HOSSEINI ALAVI, SOOFI, DJOZAN, DJAVANSHIR, & GORBANPOOR, HOOSHANG. (2014). IDENTIFICATION OF ORGANIC VOLATILE OF OLIVE OIL. APPLICATION FOR DISCRIMINATION OF COMMERCIAL SAMPLES. IRANIAN CHEMISTRY CONGRESS. SID. https://sid.ir/paper/912089/en

Vancouver: Copy

HOSSEINI ALAVI SOOFI, DJOZAN DJAVANSHIR, GORBANPOOR HOOSHANG. IDENTIFICATION OF ORGANIC VOLATILE OF OLIVE OIL. APPLICATION FOR DISCRIMINATION OF COMMERCIAL SAMPLES. 2014. Available from: https://sid.ir/paper/912089/en

IEEE: Copy

SOOFI HOSSEINI ALAVI, DJAVANSHIR DJOZAN, and HOOSHANG GORBANPOOR, “IDENTIFICATION OF ORGANIC VOLATILE OF OLIVE OIL. APPLICATION FOR DISCRIMINATION OF COMMERCIAL SAMPLES,” presented at the IRANIAN CHEMISTRY CONGRESS. 2014, [Online]. Available: https://sid.ir/paper/912089/en

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