Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

The analysis of the "minor components" present in food lipids is usually ha mpered by the large diversity of compounds found in this fraction. High-pur ity degree reagents and solvents, good collection techniques and highly sen sitive analysis are required in order to accurately identify and quantify t hese components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of compone nts of the unsaponifiable matter obtained from olive oils or food matrices. (C) 2000 Elsevier Science B.V. All rights reserved.