Search

Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.

The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure. Such information will complement both the information inferred from the limits established by the EU and the interpretation of the coming toxicological risk assessment. At the same time, the origin of such a group of compounds is discussed. From the raw material to the commercial product, olive pomace oils were sampled and analyzed at different points and/or conditions. Through the ultimate online HPLC-GC-FID system, we gathered information on the MOH concentrations and molecular mass profiles (C-fractions), and through GCxGC-TOF/MS, we identified the key structures that prove the innocuousness of the mineral oil aromatic hydrocarbon (MOAH) fraction. Our approaches provided chromatographic signals on the C10-C50 range, rendering 33-205 mg/kg mineral oil saturated hydrocarbon (MOSH) and 2-55 mg/kg MOAH in the commercial product. The results confirmed that the C25-C35 cut is the main fraction to which humans are exposed via olive pomace oil, showing concentrations highly dependent on the extraction process. Moreover, the identification of the main MOAH groups showed that in olive pomace oil, mainly 1- and 2-ring species were present, being virtually free of the carcinogenic 3-7 ring aromatics.

The method describes a procedure for determining the individual and total alcoholic compound content of olive oils and olive pomace oils as well as of blends of both. The alcoholic compounds in olive and olive pomace oils comprise aliphatic alcohols, sterols and triterpenic dialcohols.

These data were generated in our lab, with the help of several laboratory assistants and master students, within the OLEUM project (http://www.oleumproject.eu): ‘Advanced solutions for assuring the authenticity and quality of olive oil at a global scale’ . The general objectives of the Project focus on olive oil fraud detection in a way that it improves the existing analytical methods and it has developed new strategies of analysis. It has been organized in seven work packages distributed in a number of tasks. This work is within Work Package 4 (‘Analytical solution addressing olive oil authentication issues’), and it concentrates on the detection of illegal blends, i.e. of illicit processing (deodorization) in extra virgin olive oil (EVOO) In our endeavor to detect soft deodorized olive oil in EVOO we have focused on the convenience of using two new factors (R1 and R2) obtained as a result of combining the total DAG content and the free acidity value of the samples under the microscope. We chose this methodology following our trend of using well-known, widely reputable routine parameters, avoiding in this way more complicated strategies that, although commonly used in the field of olive oil authentication, could require a more specific personnel training and laboratory apparatus. According to this, we demonstrated that since there is a relationship between free acidity and DAG concentration (both of them come from triacylglyceride hydrolysis and/or biosynthesis), and that such relationship breaks once the oil has gone through a refining process (free fatty acids are removed during the deodorization stage), it was possible to detect the presence of soft deodorized oil in EVOO by using a mathematical combination of both measurements at least to a certain extent. We actually proposed two factors to confirm the absence of soft deodorized oils in EVOO: R1 (10 x free acidity/DAGexp) >/= 0.23 and R2 (DAGexp-DAGtheor) < 0, in genuine EVOO, and we established that such appr

These data were generated in our lab, with the help of several laboratory assistants and master students, within the OLEUM project (http://www.oleumproject.eu): ‘Advanced solutions for assuring the authenticity and quality of olive oil at a global scale’ . The general objectives of the Project focus on olive oil fraud detection in a way that it improves the existing analytical methods and has developed new strategies of analysis. It has been organized in seven work packages distributed in a number of tasks. This work is within Work Package 4 (‘Analytical solution addressing olive oil authentication issues’), and it concentrates on the study of legal blends between olive oils and other vegetable oils. The notion of legal blends comes from the authorization of the European Commission to market blends of olive oil with other vegetable oils and to emphasize the presence of olive oil in a place other than in the ingredient list, only if it accounts for at least 50 % of the blend (Commission Implementing Regulation (EU) No 29/2012 of 13 January 2012 on marketing standards for olive oil. Official Journal of the European Union L12, 14-21). This evinced a key weakness in the olive oil control chain: The lack of analytical methods to demonstrate the amount of such oil in declared mixtures. In this way, it was the purpose of this work to look for an analytical strategy that helped us to confirm if the amount of olive oil in a label-claimed blend was at least 50 %. In order to do that we used two of the most representative seed oils: normal type and high oleic sunflower oils (NTSO and HOSO, respectively), mixed on the one hand with olive oil (OO), and on the other hand with extra virgin olive oil (EVOO), at 60:40, 50:50, and 40:60 v/v proportions. We demonstrated that there was no need of developing new methods of analysis but that it was enough to combine four of the official purity parameters described in the legislation (International Olive Council (2016). Trade standard app

Despite numerous reports on the beneficial effects of olive oil in the cardiovascular context, very little is known about the olive tree’s wild counterpart (Olea europaea, L. var. sylvestris), commonly known as acebuche (ACE) in Spain. The aim of this study was to analyse the possible beneficial effects of an extra virgin ACE oil on vascular function in a rodent model of arterial hypertension (AH) induced by NG-nitro-l-arginine methyl ester (L-NAME). Four experimental groups of male Wistar rats were studied: (1) normotensive rats (Control group); (2) normotensive rats fed a commercial diet supplemented with 15 % (w/w) ACE oil (Acebuche group); (3) rats made hypertensive following administration of L-NAME (L-NAME group); and (4) rats treated with L-NAME and simultaneously supplemented with 15 % ACE oil (LN + ACE group). All treatments were maintained for 12 weeks. Besides a significant blood pressure (BP)-lowering effect, the ACE oil-enriched diet counteracted the alterations found in aortas from hypertensive rats in terms of morphology and responsiveness to vasoactive mediators. In addition, a decrease in hypertension-related fibrotic and oxidative stress processes was observed in L-NAME-treated rats subjected to ACE oil supplement. Therefore, using a model of AH via nitric oxide depletion, here we demonstrate the beneficial effects of a wild olive oil based upon its vasodilator, antihypertensive, antioxidant, antihypertrophic and antifibrotic properties. We postulate that regular inclusion of ACE oil in the diet can alleviate the vascular remodelling and endothelial dysfunction processes typically found in AH, thus resulting in a significant reduction of BP.

In this work a SPE/GC-FID method, incorporating the use of a 1-g silica cartridge, for the determination of FAEE in olive oils is presented. The procedure has been fully validated, initially 'in-house' and subsequently by an international validation study involving sixteen laboratories from Europe, the United States of America, and China. Key performance parameters of the method are: (1) Linearity in the 10-134 mg/kg range (R2 > 0.999), (2) LOD and LOQ < 0.5 mg/kg, (3) RSDr < 10%, (4) RSDR < 20% (for 4 out of 5 test materials). In addition, the method has been demonstrated to provide equivalent results to the Official Method (Commission Regulation 2568/91) while providing advantages in terms of reductions in time and solvents and ease of automation. In fact, the proposed protocol requires 30 mL solvents and takes 1.5 h per determination instead of the 350 mL and 6 h needed in the UE Official Method.

Despite numerous reports on the beneficial effects of olive oil in the cardiovascular context, very little is known about the olive tree's wild counterpart (Olea europaea, L. var. sylvestris), commonly known as acebuche (ACE) in Spain. The aim of this study was to analyse the possible beneficial effects of an extra virgin ACE oil on vascular function in a rodent model of arterial hypertension (AH) induced by NG-nitro-l-arginine methyl ester (L-NAME). Four experimental groups of male Wistar rats were studied: (1) normotensive rats (Control group); (2) normotensive rats fed a commercial diet supplemented with 15 % (w/w) ACE oil (Acebuche group); (3) rats made hypertensive following administration of L-NAME (L-NAME group); and (4) rats treated with L-NAME and simultaneously supplemented with 15 % ACE oil (LN + ACE group). All treatments were maintained for 12 weeks. Besides a significant blood pressure (BP)-lowering effect, the ACE oil-enriched diet counteracted the alterations found in aortas from hypertensive rats in terms of morphology and responsiveness to vasoactive mediators. In addition, a decrease in hypertension-related fibrotic and oxidative stress processes was observed in L-NAME-treated rats subjected to ACE oil supplement. Therefore, using a model of AH via nitric oxide depletion, here we demonstrate the beneficial effects of a wild olive oil based upon its vasodilator, antihypertensive, antioxidant, antihypertrophic and antifibrotic properties. We postulate that regular inclusion of ACE oil in the diet can alleviate the vascular remodelling and endothelial dysfunction processes typically found in AH, thus resulting in a significant reduction of BP.

The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a source of information to characterize and authenticate the oil sample. Specially, the composition of sterols of any oil or fat is a distinctive feature of itself and, therefore, it has become a useful tool for detecting contaminants and adulterants in oils. A new supported liquid extraction (SLE) technique for the analysis and characterization of the unsaponifiable fraction of fats and oils is proposed. The SLE system includes, as a stationary phase, a combination of adsorbent materials which allow a highly purified unsaponifiable matter ready to be isolated by high performance liquid chromatography (HPLC) and quantified by gas chromatography (GC). This method ensures the removal of fatty acids, avoiding possible interferences and making the analysis of sterols and triterpenic dialcohols easier. The procedure uses a small sample size (0.2 g), reduces the volume of solvents and reagents, and reduces the handling of samples subjected to analytical control. All this is achieved without losing either precision—a relative standard deviation of each compound lower than the reference value (≤16.4%)—or recovery, being for all compounds higher than 88.00%. Therefore, this new technique represents a significant economic and time saving in business control laboratories, a larger productivity and enhancement of working safety.

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

El objeto de la invención es un procedimiento para el aislamiento de la fracción insaponificable de aceites o grasas comestibles mediante una columna de extracción líquida soportada (ESL), y la posterior purificación de las diferentes fracciones mediante cromatografía líquida de alta eficacia preparativa y su análisis mediante cromatografía de gases. La principal ventaja es que permite el empleo de pequeñas cantidades de muestra y la rápida extracción de la fracción insaponificable utilizando un volumen de disolvente mucho menor que las técnicas hasta ahora descritas a tal fin. [ES], The invention relates to a method for isolating the unsaponifiable fraction of edible oils or fats by means of a supported liquid extraction (SLE) column, and for subsequently purifying the different fractions by means of preparative high-performance liquid chromatography and the analysis thereof by gas chromatography. The main advantage is that the invention allows the use of small amounts of sample and the rapid extraction of the unsaponifiable fraction using a much smaller volume of solvent than the techniques described thus far for such purpose. [EN]

Procedimiento para el aislamiento de la fracción insaponificable de aceites o grasas mediante extracción liquida soportada. El objeto de la invención es un procedimiento para el aislamiento de la fracción insaponificable de aceites o grasas comestibles mediante una columna de extracción líquida soportada (ESL), y la posterior purificación de las diferentes fracciones mediante cromatografía líquida de alta eficacia preparativa y su análisis mediante cromatografía de gases. La principal ventaja es que permite el empleo de pequeñas cantidades de muestra y la rápida extracción de la fracción insaponilicable utilizando un volumen de disolvente mucho menor que las técnicas hasta ahora descritas a tal fin.

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations., Caracterización fisicoquímica y estabilidad oxidativa de aceites comestibles de semillas de sacha inchi microencapsulados y secados por aspersión. El objetivo de este trabajo fue obtener microcápsulas de dos especies de aceite de sacha inchi (SIO), Plukenetia volubilis L. (SIVO) y Plukenetia huayllabambana L. (SIHO), utilizando diferentes biopolímeros como materiales de pared y la tecnología de secado por aspersión. Se analizaron tanto las características fisicoquímicas como la eficiencia de encapsulación, el tamaño de partícula, la morfología y la estabilidad oxidativa para seleccionar la mejor formulación que podría utilizarse como ingrediente en el desarrollo de alimentos funcionales. Se analizaron los aceites y cuatro formulaciones para cada ecotipo, usando diferentes agentes encapsulantes: maltodextrina (MD), goma Arábiga (AG), concentrado proteico de lactosuero (WPC) y almidón modificado HI-CAP®-100 (H). Las microcápsulas hechas con H presentaron la mayor estabilidad oxidativa y eficiencia de encapsulación en comparación con las formulaciones: AG; AG:MD o AG:MD:WPC.

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

first_page settings Open AccessArticle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano 1, Enrico Valli 1 [OrcID] , Matilde Tura 1, Chiara Cevoli 1, María del Carmen Pérez-Camino 2, Wenceslao Moreda 2, Alessandra Bendini 1,* [OrcID] and Tullia Gallina Toschi 1 [OrcID] 1 Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy 2 Instituto de la Grasa (CSIC), 41013 Sevilla, Spain * Author to whom correspondence should be addressed. Foods 2020, 9(7), 924; https://doi.org/10.3390/foods9070924 Received: 12 June 2020 / Revised: 6 July 2020 / Accepted: 11 July 2020 / Published: 14 July 2020 (This article belongs to the Special Issue Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats) Download PDF Browse Figures Abstract The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.

The detection of soft deodorized olive oils in extra virgin olive oil (EVOO) has become a challenging task ever since it was demonstrated that: 1. The process does not form the typical refining markers, e.g. stigmastadienes, and 2. The determination of the fatty acid alkyl esters renders useful only when the deodorized matrix comes from oils with fermentative defects. Recently researchers have developed strategies to detect such kind of blends, being one of them based on the fact that both diacylglycerol (DAG) and free fatty acids are not interdependent after mild refining activities. Presently, we propose two factors to confirm the absence of soft deodorized oils in EVOO: R1 (10 × free acidity/DAGexp) ≥ 0.23 and R2 (DAGexp-DAGtheor) < 0, in genuine EVOO. We demonstrate that such approach is useful to detect the presence of soft deodorized olive oil when this is at least at 30% in the mixture.

A sludge fraction is obtained from the industries which recycle cooking oil and this sludge con-tains a large amount of oil with an extremely high acidity (> 60%). In this work, we propose a scheme for methyl ester production from this residual oil consisting of the esterification of the free fatty acids followed by the trans-esterification of the remaining triglycerides. Esterifications were carried out with different methanol:oil molar ratios, and various catalysts in different weight ratios. The results revealed that homogeneous catalysts produced higher yields than heterogeneous ones in the esterification reaction. With the aim of improving the process, a previous triglyceride hydrolysis was assayed using lipases from Candida rugosa. Finally, the 3-stage process was performed under the most favorable conditions for each stage obtaining 84% wt. fatty acid methyl esters, which shows the potential of this residual oil as a source of biodiesel., En las industrias de recogida y reciclado de aceites de fritura usados se obtiene una fracción de lodos que contiene un gran porcentaje de aceite con un extremadamente alto índice de acidez (> 60%). En este trabajo proponemos un esquema de producción de ésteres metílicos basado en la esterificación de los ácidos grasos libres seguida de la transesterificación de los triglicéridos remanentes. Las esterificaciones se llevaron a cabo usando diferentes relaciones molares metanol: aceite y diversos catalizadores en diferentes concentraciones en peso. Los resultados ilustraron que los catalizadores homogéneos alcanzaron mayores rendimientos en la esterificación que los catalizadores heterogéneos. Para mejorar el proceso, se probó una hidrólisis previa con lipasas de Candida rugosa. Finalmente, se llevó a cabo el proceso con las 3 etapas, en las condiciones más favorables de cada una de ellas, obteniendo un 84% en peso de ésteres metílicos, lo que muestra el potencial de este aceite residual como fuente de biodiésel.

A sludge fraction is obtained from the industries which recycle cooking oil and this sludge contains a large amount of oil with an extremely high acidity (> 60%). In this work, we propose a scheme for methyl ester production from this residual oil consisting of the esterification of the free fatty acids followed by the transesterification of the remaining triglycerides. Esterifications were carried out with different methanol:oil molar ratios, and various catalysts in different weight ratios. The results revealed that homogeneous catalysts produced higher yields than heterogeneous ones in the esterification reaction. With the aim of improving the process, a previous triglyceride hydrolysis was assayed using lipases from Candida rugosa. Finally, the 3-stage process was performed under the most favorable conditions for each stage obtaining 84% wt. fatty acid methyl esters, which shows the potential of this residual oil as a source of biodiesel.

Food nutritional labeling is compulsory in the European Union since 13 December 2016. The olive oil fatty acid composition shows high variation depending mainly on the variety. Thus, olive oil nutritional labeling is problematic for the industry. Besides, the analysis of all batches of olive oil using the official methods is expensive. Therefore, the olive oil industry is seriously concerned about solutions for nutritional labeling. In this study, a new rapid technique to measure the nutrients for the olive oil nutritional labeling, is assessed. A novel partial least squares (PLS) calibration model using log-ratio coordinates has been formulated and successfully tested for predicting the percentages of monounsaturated, saturated, and polyunsaturated fatty acids based on visible and near infrared spectroscopy. The model provided accuracy suitable for labeling, under the rules in force in the European Union. The error was generally much lower than the tolerance.

Deep-fried foods sold by unlicensed street vendors are a health concern for various reasons, but oil quality is particularly important considering known links between fat consumption and cardiovascular disease. To diagnose the exact gravity of this situation in Chile, a country where street vendors are proliferate, the physicochemical parameters of fat fractions from fried food samples were assessed. Fat quality was assessed through the acidity index, peroxide index, extinction coefficient, TOTOX index, polar compounds percentage, and fatty acid profile. Most food samples (80%) had at least a 10% fat content. Many samples also had high peroxide values (1.7-103.3 meqO2/kg) and extinction coefficients (K and K), findings indicative of advanced oil deterioration. These results were supported by values for para-Anisidine (100.2-311.0), TOTOX (>103.6), and polar compounds (14.2-49.7%). All assessed food samples contained saturated, monounsaturated, and polyunsaturated fatty acids, as well as trans-fatty acids (0.6-1.7%). According to national regulations on polar compounds, 50% of the assessed food samples are unfit for human consumption. When applying national limits for C18, all food samples should be discarded. These findings stress the urgent need to strictly control deep-fried foods sold by street vendors.

This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl- methyl- and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was ¿-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil.