Indagine analitica relativa a sardine in olio di oliva. Nota 2

The evaluation of the genuineness of the olive oil used for tinned sardines was studied in a previous work (Note 1) by means of the analysis of the acidic and sterol composition. In this second part of the work were taken into consideration some not conventional analytical parameters. These parameters seem to be more suitable in detecting mixtures with oils of different origin that are more difficult to detect using the traditional analysis. On 6 samples, including raw materials and end products, were evaluated in particular sterol esters, waxes, and hydrocarbons newly formed. This second part of the study allowed to obtain specific and complete information on the genuineness of the oil used in tinned sardines.