Solid-Phase Extraction in Food Lipid Analysis

Scientists from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a single-step solid-phase extraction (SPE) method to completely separate sterol oxidation products in food lipids.

Scientists from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a single-step solid-phase extraction (SPE) method to completely separate sterol oxidation products in food lipids. The method used 1 g of silica and could be used for both transesterified and cold saponified oil samples. They tested the method and applied it to the analysis of various vegetable oils and to monitoring hazelnut oil production. Further analysis was performed by gas chromatography (GC) and GC–mass spectrometry.