Analysis to Determine the Real and Theoretical Difference of Triacylglycerols

Triacylglycerols (TG) are compounds commonly found in food lipids. It constitutes 95% of the weight in edible oils. Vegetable oils, which are sources of essential fatty acids, vitamins, phytosterols, tocopherols and other antioxidants, play an important role in human nutrition.

Olive oil, apart from many vegetable oils, may be subject to various imitations and adulterations. The healthiness of olive oil increases its popularity. Due to its high price, it may be adulterated, such as mixing it with rapeseed oil. It was determined that the added rapeseed oil could not be detected by measuring the refractive index, viscosity or melting point.

Therefore, an attempt can be made to determine the contribution made by rapeseed oil by triacylglycerol analysis. It is aimed to detect adulteration of rapeseed oil and olive oil with triacylglycerol analysis performed by gas chromatography.