The objective of this study was to test the qualities of olive oils of different commercial grades by quantifying oligopolymer compounds by high‐performance size‐exclusion chromatography (HPSEC). The method required no sample manipulation and was accurate and rapid. The mean level of oligopolymers in refined olive oils was 0.70% and was more than twice as high in refined olive pomace oils. Conversely, edible virgin olive oils had no oligopolymer compounds. HPSEC analyses of polar compounds by silica gel column chromatography also allowed determination of oxidized triglycerides and partial glycerides, which help define levels of oxidative degradation and hydrolysis.
No takes yet. Share an insight, caveat, or question.
Tommaso Gomes (1992) studied this question.