Fast quantitative analysis of soybean oil in olive oil by high‐temperature capillary gas chromatography

Abstract Analysis of glycerides has always been of great interest, especially to the food industry. Several methods have been developed, and attempts to improve analytical conditions are prevalent. Among these methods, high‐temperature capillary gas chromatography has received particular consideration because it rapidly provides a glyceride profile. In this paper, we discuss a method to identify and quantitate mixtures of olive and soybean oils with the intention of verifying the latter as an adulterant of olive oils. The contamination of olive oil with soybean oil was detected by the presence of the triglyceride trilinolein, which does not exist in pure olive oil, although it is abundant in soybean oil. A calibration curve was constructed with several levels of contamination, and the lowest amount of detectable soybean oil was determined to be 4%.