On the Complexity of Sterol Fraction of Vegetable Oils
Lanfranco Conte, Dept of Food Science University of Udine, I
Davide   Mascarin Dept of Food Science University of Udine, I
Carlo Mariani Milano
Renzo Bortolomeazzi  Dept of Food Science University of Udine, I

The sterols fraction of vegetable oils is considered usually as a deep studied topic, and some limits for selected sterols (e.g. campesterol, B sito sterol, data 7 stigmastenol) are fixed by several normative sources (e.g. Codex Alimentarius).
A few papers appeared in the past dealing with the presence of some epimers of sterols, but no more studied were further developed. In this poster, some trials in separation of campesterol epimers are described, both by GC MS and by GC only.
Diterpenic dialcohols (erythrodiol and uvula), too, are determined mainly in olive and olive pomace oils, with the aim to highlight the admixture of mechanical extracted oil with solvent extracted. The content of these compounds is as percent on the sum of sterols and erythrodiol and uvaol. Some sterols, however are loosen in refining, so that the calculation can give a false high amount of erytrhodiol.
Several years ago, Morchio, Mariani et Al. developed and approach devoted to quantitative concentration of erythrodiol, demonstrating that this approach is more effective. I this poster, the performances of this approach are evaluated as a preliminary work for a ring test to be launched by International Olive Council