Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method - Foods
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.
Palagano R, Valli E, Tura M, Cevoli C, Pérez-Camino MdC, Moreda W, Bendini A, Gallina Toschi T. Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method. Foods. 2020; 9(7):924. https://doi.org/10.3390/foods9070924