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Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and
P de la Mata-Espinosa1, J M Bosque-Sendra, R Bro
1Department of Analytical Chemistry, Unit of Chemical Metrology and Qualimetrics (CMQ), University of Granada, Spain.
Abstract:
The present work studies the effectiveness of the use of triacylglycerols (TAGs) for the quantification of olive oil in blends with vegetable oils. The determinations were obtained using high-performance liquid chromatography (HPLC) coupled to a Charged Aerosol Detector (CAD), in combination with Partial Least Squares (PLS) regression and using interval PLS (iPLS) for variable selection. Results revealed that PLS models can predict olive oil concentrations with reasonable errors. Variable selection through iPLS did not improve predictions significantly, but revealed the chemical information important in the chromatogram to quantify olive oil in vegetable oil blends.
