The IUPAC method II.D.27 for detection of reesterified oils by analysis of fatty acids at position‐2 in fat and oil glyceride is reinvestigated and the effect of storage and different refining processes on the glyceride structure of genuine olive oil and olive‐residue oil is studied. The method is unsuitable for oils neutralized by steam distillation because of changes in the triglyceride structure. An improved procedure is proposed in order to minimize erroneous conclusions for several other analyses.
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Gegiou et al. (1980) studied this question.
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