Sterols are one of the most unsaponifiable substances found in oils. With sterol analyzes, fraud (corruption), especially in seed oils containing high oleic acid, is easily determined. For example, a minimum of 1.000 ppm total sterol content should be in extra virgin olive oil. In the refining process (for example, in neutralization and bleaching processes), sterols enter into dehydration reactions and break down, resulting in the formation of steroid hydrocarbons. These trace components are used in the determination of refined vegetable oils mixed with virgin olive oil.
Sterols contain around 90 percent beta-sterol and delta-5 avanesterol.
In short, the total amount of sterols is an important purity parameter in olive oil. However, the amount and composition of sterols in olive oil vary depending on the soil and climatic conditions in which the olive is grown, olive quality, oil extraction method, refining processes and storage conditions. The compositions of these sterols depend on the type of olive oil and their chemical structures are very similar to cholesterol.
The sterols generally found in olive oil are of four types: general sterols (4a-desmethylsterols), 4a-methylsterols, 4,4-dimethylsterols (triterpene alcohols) and triterpene dialcohols.
Total sterol content and sterol composition are among the analyses performed to determine whether other vegetable oils have been mixed into the olive oil.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also services for the determination of total sterol content.
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