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The Spanish Research Council (CSIC) has developed a method to isolate the unsaponifiable fraction of
fats and oils using a supported liquid extraction (SLE) column, its later purification with preparative
HPLC and its characterization and quantification using gas chromatography (GC). This new procedure
implies an important improvement regarding the current methods.
Companies of the instrumental analytical chemistry field (scientific and technological equipment) are
being sought to collaborate through a patent licence agreement.
An offer for Patent Licensing
Characterization and verification of edible fats and oils
Sterols composition of a fat sample analysed with described procedure Unsaponifiable fraction of oils or fats constitutes a very small fraction but an essential part for the oil healthy properties. It is a complex fraction made of a huge number of minor compounds.
The previous isolation of the unsaponifiable fraction suggested in this method makes the analysis of this fraction compounds easier (sterols, tocopherols, etc.). Furthermore, this method ensures the removal of fatty acids in order to avoid possible interferences.
In case of edible oils and fats, the unsaponifiable fraction is a source of information for characterize and verify the oil. Specially, the composition of sterols of any oil or fat is a distinctive feature of itself and, therefore, it has become a useful tool for detection of contaminants and adulterants of oils.
Main innovations and advantages
· Use small amount of samples.
· Use of reagents and solvents are cut down.
· Time of analysis is significantly shortened.
· Efficiency is increased regarding current methods, reducing the samplehandling.
The Spanish National Research Council (in Spanish 'Consejo Superior de Investigaciones Científicas (CSIC)') is a government agency for basic and applied scientific research.
It is the largest public research organization in Spain, with presence in all the Autonomous Communities through 126 centers and 145 associated units.
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