Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1188493 | Food Chemistry | 2011 | 6 Pages |
The wax ester composition of six monovarietal olive oils (Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla, and Picual) from Designation of Origin (DO) “Campos de Hellin” (Spain) were analysed, to obtain a more complete characterisation of these varietal oils. The analyses were carried out by on-line liquid chromatography–gas chromatography (LC–GC) using the Through Oven Transfer Adsorption Desorption (TOTAD) interface. The oil made with Arbequina variety had the highest content of total wax ester (84.4 ± 4.3 mg/kg) and Picual oil the lowest (35.5 ± 3.7 mg/kg). The data obtained were analysed statistically; significant differences in C40, C44, C46 and total wax esters were found, with a level of confidence of 95%.
► Wax esters of monovarietal olive oils from DO “Campos de Hellin” were analysed. ► The analytical method used was simpler and faster than the EU Official method. ► Significant differences were found, with a level of confidence of 95%. ► The differences could be used to distinguish these monovarietal olive oils.