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Plant sterols, desmethyl sterols, belong to the group of steroid alcohols and are found in all living organisms except bacteria. The most important component of unsaponifiable matter in olive oil is sterols.
The most important and lengthy part of the adulteration detection analysis is the determination of the sterol composition. Sterols, which are a kind of alcohol group, show a different structure in each vegetable oil. It is also a method used in the determination of mixing oils. Determining the sterol compositions of vegetable oils is very important in determining the botanical origin.
The composition of erythrodiol and uvaol are two important terpenic alcohols found in olive oil. They are mostly found in the outer shells of fruits. By determining the composition of erythrodiol and uvaol, adulteration of olive pomace oil can be detected.
The composition of erythrodiol and uvaol is tested together with sterols. The determination of the amount of Erythrodiol + uvaol in total sterols is used to determine the adulteration of olive oil with solvent-extracted oils.
In natural olive oil, the sum of Erythrodiol + uvaol is not more than 4.5% of the total sterol content. In olive pomace oil, it may be more than 4.5%. Other solvent-extracted vegetable oils, even if refined, are detected by this analysis if they have been added to the olive structure.
