On-line gel permeation chromatography Fourier transform infrared (GPC-FTIR) is proposed as detection technique for the determination of the total polymer triacylglyceride (PTG) content in olive oil as an alternative to other conventional detectors such as the evaporative light scattering detector (ELSD) or the refraction index detector (RID). FTIR detection allowed confirmation additionally to quantification of the analytes via their characteristic infrared spectra. For the extraction of chromatograms, a multivariate method called science based calibration (SBC) was used. The SBC method employed a reference spectrum of triacylglycerides (TG) extracted from the injection of a fresh olive oil sample and data obtained from a blank injection as ‘noise’ matrix, to estimate a regression vector subsequently used to predict the relative concentration of the analyte during the GPC run. Results found evidenced that the use of SBC improved the selectivity, sensitivity and repeatability of the GPC-FTIR measurements as compared to the ‘classical’ approach based on the measurement of the spectral area in a defined spectral range. The developed method provided a limit of detection for PTGs of 0.19 mg mL−1, which corresponds to a 0.65% w/w for an oil sample mass of 300 mg.
