Quantitative Determination of Hydroxy Pentacyclic Triterpene Acids in Vegetable Oils

A simple and precise analytical method for the determination of hydroxy pentacyclic triterpene acids (HPTAs) in vegetable oils was developed. The acidic fraction was isolated by solid-phase extraction using bonded aminopropyl cartridges, and the extract was silylated and analyzed by gas chromatography. Repeatability and recovery of the method were determined. In virgin olive oils, similar amounts of oleanolic (3β-hydroxyolean-12-en-28-oic) and maslinic (2α,3β-dihydroxyolean-12-ene-28oic) acids and traces of ursolic (3β-hydroxyurs-12-en-28-oic) acid were found. The main factor affecting HPTA concentration was the oil quality since that increases as the quality decreases, while olive variety, olive ripeness, and oil extraction system had less influence. In crude olive pomace oils, the concentrations were very much higher than in virgin olive oils. During refining processes, total or significant losses of HPTAs were observed. Esterified derivatives of HPTAs were not found. Keywords: Hydroxy pentacyclic triterpene acids; solid-phase extraction−GC analysis; olive oil; vegetable oils