EN ISO 12228-2:2014 PDF

Overview

EN ISO 12228-2:2014 - "Determination of individual and total sterols contents - Gas chromatographic method - Part 2: Olive and olive pomace oils" is a CEN-adopted ISO standard that specifies a validated laboratory procedure for measuring the contents and composition of sterols and triterpene dialcohols in olive oil and olive pomace oil. Published in 2014 (first edition) and endorsed by CEN as EN ISO 12228-2:2014, this method is technically identical to IOC Standard COI/T.20/Doc. No. 30 (2011).

Key Topics and Requirements

• Scope: Defines the gas chromatographic method specifically for olive and olive pomace oils; other fats and oils are covered by ISO 12228-1.
• Analytical principle: Saponification of a test portion with ethanolic potassium hydroxide, extraction of the unsaponifiable fraction with diethyl ether, separation of sterols and triterpene dialcohols by thin-layer chromatography (TLC), derivatization to trimethylsilyl (TMS) ethers, and quantitative analysis by gas chromatography (GC) using cholestanol as internal standard.
• Reagents and apparatus: Lists required reagents (e.g., ethanolic KOH, diethyl ether, TLC silica gel plates, α-cholestanol internal standard) and chromatographic equipment.
• Sample handling: References ISO 661 for preparation of the test sample; contains guidance on sampling and test portion preparation.
• Data and reporting: Procedures for quantitative evaluation, expression of results (total sterol content in mg·kg−1 and sterol composition as % of normalized peak areas), and reporting requirements.
• Performance characteristics: Includes precision data from interlaboratory trials, repeatability and reproducibility limits, and an informative annex with figures and trial details.

Applications and Who Uses It

• Food chemistry and quality control laboratories performing compositional analysis of olive oil and olive-pomace oil.
• Regulatory bodies and standards organizations monitoring compliance with labeling and composition regulations.
• Olive oil producers and olive-pomace processors for product characterization, quality assurance, and traceability.
• Research institutions studying sterol profiles, olive oil authenticity, adulteration detection, and nutritional composition.
• Third‑party certifiers and inspectors who require standardized, reproducible sterol data.

Related Standards

• EN ISO 12228-1 - Part 1: method for sterols in other animal and vegetable fats and oils.
• ISO 661 - Preparation of test sample (normative reference cited).
• IOC Standard COI/T.20/Doc. No. 30 - technically identical reference for olive oils.

By following EN ISO 12228-2:2014, laboratories obtain a standardized, reproducible gas chromatographic method for sterol profiling in olive and olive pomace oils - essential for quality control, authentication, and regulatory compliance.