Özet:

Deodorization is the final step of the refining process including steam distillation at low pressures (4-8 mmHg) and high temperatures (180-200 °C) (Petrakis, 2006). In order to remove unwanted substances including free fatty acid, pesticides, herbicides, odours (aldehydes and ketones), water steam is sent into the edible oils. As a result of the extreme conditions of the deodorization step, valuable bioactive compounds desired to remain in the oil move away from the oil and accumulate in the deodorizer distillate. Phytosterols, tocopherols, squalenes, etc. are called the bioactive compounds of edible oils and they consist of most of the unsaponifiable fraction of edible oils. Phytosterols are one of the main compounds of olive oil deodorizer distillate (OODD). They are especially used in determining the quality and origin of olive oils. In the fields of separation methods, monolithic columns have been widely used for separation of bioactive compounds. They are one of today's favorite separation techniques due to their superior features in terms of having low column pressure even at high flow rates, consisting of a single unit and their porous structure can show better separation properties than traditional chromatography columns (Guiochon, 2007; Núñez, Nakanishi, & Tanaka, 2008). In this study, a new method for determination of phytosterols in OODD has been investigated using monolithic columns and chemometrics. The results showed that OODD has campesterol (11.77 ± 0.25 mg/kg), β-sitosterol (14.67 ± 0. 30 mg/kg) and stigmasterol (108.56 ± 0.18 mg/kg). Also, the validation of the developed method has been done.

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