Ergosterol as a marker for the use of degraded olives in the production of olive oil

Food Control

Volumn 112, Issue , 2020, Pages

  Boarelli, Maria Chiara ^a   Biedermann, Maurus ^b   Peier, Martin ^b   Fiorini, Dennis ^a   Grob, Koni ^b  

^a UNIVERSITY OF CAMERINO   (Italy)

^b Official Food Control Authority of the Canton of Zurich   (Switzerland)

Author keywords

Correlation with quality parameters; Detection of degraded olives; Ergosterol; Mold; On line HPLC GC MS; Yeast

Indexed keywords

EID: 85078658879     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2020.107136     Document Type: Article

References (20)

1. Aparicio, R., Harwood, J., Handbook of olive oil: Analysis and properties. 2013, Springer US, 616.
2. Biedermann, M., Bongartz, A., Mariani, C., Grob, K., Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. European Food Research and Technology 228 (2008), 65–74.
3. Biedermann, M., Grob, K., Multidimensional LC-GC. Tranchida, P.Q., (eds.) „Advanced gas chromatography in food analysis“, 2019, Royal Society of Chemistry 2019, Print ISBN: 978-1-78801-127-3.
4. Biedermann, M., Grob, K., Mariani, C., Transesterification and on-line LC-GC for determining the sum of free and esterified sterols in edible oils and fats. Fat Science Technology 95 (1993), 127–133.
5. Biedermann, M., Grob, K., Mariani, C., Schmid, J.P., Detection of desterolized sunflower oil in olive oil through isomerized Δ7-sterols. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 202 (1996), 199–204.
6. Biedermann, M., Haase-Aschoff, P., Grob, K., Wax ester fraction of edible oils: Analysis by on-line LC-GC-MS and GCxGC-FID. European Journal of Lipid Science and Technology 110 (2008), 1084–1094.
7. Crews, C., Pye, C., Macarthur, R., An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil. Food Research International 60 (2014), 117–122.
8. European Commission, Commission regulation (EEC) no 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, 248, 1991 0001–0083.
9. Giuffrè, A.M., Influence of harvest year and cultivar on wax composition of olive oils. European Journal of Lipid Science and Technology 115 (2013), 549–555.
10. Giuffrè, A.M., Caracciolo, M., Zappia, C., Capocasale, M., Poiana, M., Effect of heating on chemical parameters of extra virgin olive oil, pomace olive oil, soybean oil and palm oil. Italian Journal of Food Science, 30, 2018, 715.
11. Grob, K., Artho, A., Mariani, C., Determination of raffination of edible oils and fats by olefinic degradation products of sterols and squalene, using coupled LC-GC. Fat Science Technology 94 (1992), 394–400.
12. Grob, K., Biedermann, M., Artho, A., Schmid, J.P., LC, GC, and GC-MS of sterol dehydration products. Rivista Italiana Delle Sostanze Grasse 71 (1994), 533–538.
13. Grob, K., Giuffré, A.M., Biedermann, M., Bronz, M., The Detection of adulteration with desterolized oils. Lipid Science Technology 96 (1994), 341–345.
14. Hashim, S.N.N.S., Schwarz, L.J., Danylec, B., Mitri, K., Yang, Y., Boysen, R.I., et al. Recovery of ergosterol from the medicinal mushroom, Ganodermatsugae var. Janniae, with a molecularly imprinted polymer derived from a cleavable monomer-template. Journal of Chromatography A 1468 (2016), 1–9.
15. Inanc, A.L., Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil. Italian Journal of Food Science, 28, 2016.
16. Jee, M., Olive and fats authentication. 2009, J. Wiley & Sons, New York, 56.
17. Mariani, C., Bellan, G., Individuazione di oli di qualità inferiore negli oli di oliva extravergini. Rivista Italiana Delle Sostanze Grasse 85 (2008), 3–20.
18. Mariani, C., Bellan, G., Sul possibile aumento degli alchil esteri negli oli extra vergini di oliva. Rivista Italiana Delle Sostanze Grasse 88 (2011), 3–10.
19. Okparanta, S., Daminabo, V., Solomon, L., Assessment of rancidity and other physicochemical properties of edible oils (mustard and corn oils) stored at room temperature. Journal of Food and Nutrition Sciences 6:3 (2018), 70–75.
20. Sadkaoui, A., Jimenez, A., Pacheco, R., Beltrán, G., Involvement of pectin methylesterase in the regulation of pectic cell wall disassembly, methanol accumulation and 2 softening of olive fruit during ripeness. https://www.researchgate.net/publication/307204868, 2016.