Determinación de esteroles en aceites de oliva y otros aceites vegetales
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2024-12-03
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[ES] Los esteroles, presentes en todos los aceites vegetales, forman parte de la fracción insaponificable y son
fundamentales para garantizar la autenticidad y calidad en los aceites vegetales. La Unión Europea
establece la concentración de esteroles como un parámetro de autenticidad en los aceites vegetales, así
como las concentraciones de esteroles totales y de esterenos. La cromatografía de gases es elmétodo oficial
para la analizar estos compuestos, permitiendo determinar la autenticidad de un aceite determinado o
detectar mezclas fraudulentas entre aceites de diferente calidad y/o especie. El perfil de esteroles también
permite determinar el origen geográfico del aceite de oliva, y detectar si ha sido adulterado. Marcadores
como la relación entre esteroles libres y esterificados, la concentración de estigmastadienos, el β-sitosterol,
campesterol, estigmasterol y brassicasterol, entre otros, son clave para detectar fraudes en aceites
vegetales.
[EN] Sterols, derived from squalene through biosynthetic processes, are central to assess the authenticity and quality in vegetable oils. They are part of the unsaponifiable fraction and form the “fingerprint” of oils, as they are found in different concentrations in each type. The European Union establishes sterol concentration as a parameter of authenticity in vegetable oils, along with total sterol and sterene concentrations. The official method for analyzing these compounds is gas chromatography, allowing the determination of oil authenticity or the detection of fraudulent mixtures between oils of different quality and/or type. The sterol profile also enables us to determine the geographic origin of various oil samples,such as olive oil, and to detect any adulteration. Markers such as the ratio of free to esterified sterols, the concentration of stigmastadienes, and levels of β-sitosterol, campesterol, stigmasterol, and brassicasterol, among others, are essential for detecting fraud in vegetable oils.
[EN] Sterols, derived from squalene through biosynthetic processes, are central to assess the authenticity and quality in vegetable oils. They are part of the unsaponifiable fraction and form the “fingerprint” of oils, as they are found in different concentrations in each type. The European Union establishes sterol concentration as a parameter of authenticity in vegetable oils, along with total sterol and sterene concentrations. The official method for analyzing these compounds is gas chromatography, allowing the determination of oil authenticity or the detection of fraudulent mixtures between oils of different quality and/or type. The sterol profile also enables us to determine the geographic origin of various oil samples,such as olive oil, and to detect any adulteration. Markers such as the ratio of free to esterified sterols, the concentration of stigmastadienes, and levels of β-sitosterol, campesterol, stigmasterol, and brassicasterol, among others, are essential for detecting fraud in vegetable oils.