Analysis of Acylglicerols in Samples of Commercial Olive Oils by High Performance Liquid Chromatography with Charged Aerosol Detector (Corona CAD) and Chemometric Methods
Análise de Acilgliceróis em Amostras de Azeites de Oliva Comerciais por Cromatografia Líquida de Alta Eficiência com Detector de Aerossol Carregado (Corona DAC) e Métodos Quimiométricos

Hugo da Silva Bragueroli, Tairini Roberto da Silva, Daniel Luis Reis Simas, Antonio Jorge Ribeiro da Silva
2019 Revista Virtual de Quimica  
Triacylglycerols (TAG) are triesters of fatty acids (FA) and glycerol, differing in the length of the FA chains, in the number, position and cis/trans configuration of the double bonds. TAGs are the main compounds in vegetable oils and represent an important part of the human diet because their nutritional value and beneficial health effects. Determination of the composition of TAGs in oils is important as adulteration may occur, especially with expensive oils such as olive oil. The use of HPLC
more » ... il. The use of HPLC with the charged aerosol detector (CAD) is attracting increased interest, due to its applicability in the determination of non-volatile analytes containing weak chromophores. Detectors like CAD and ELSD have been used for the direct determination of TAGs in oils without the need for hydrolysis, methylation and analysis by gas chromatography. In this report we demonstrate the utilization of HPLC/CAD in the determination of the composition of TAGs in commercial extra virgin olive oils. Multivariate analysis was used to point the differences in the TAG profiles induced by the addition of soybean oil to extra virgin olive oil. The method developed is of simple execution and presents advantages regarding the time of analysis, reproducibility and chromatographic resolution, in comparison to the methods based on the detection with refractive index detector for the determination of triacylglycerols in extra virgin olive oils. The application of chemometric methods (PCA and HCA) to the results of the oil analysis with addition of soybean oil evidenced the differences between the types of triacylglycerols present in these oils, in relation to those present in extra virgin olive oils.
doi:10.21577/1984-6835.20190105 fatcat:spniisgmhbcpli7a263s44olee