EFFECT OF LIGHT ON EXTRA VIRGIN OLIVE OILS IN DIFFERENT TYPES OF GLASS BOTTLES

被引：0
|
作者：
MASTROBATTISTA, G
机构：
来源：
INDUSTRIE ALIMENTARI | 1994年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the storage of olive oil in transparent glass bottles, important changes may take place due to exposure to light. Because oxidation processes have been observed in olive oils bottled in glass, the effect of the type of glass on the storage of oils exposed to light commonly used in sales areas was investigated. Decomposition of chlorophyll''a'' was used as an indication of oil oxidation. The study shows that the use of colored glass can slow down the oxidation of olive oil.
引用
收藏
页码：34 / 36
页数：3
相关论文
共 50 条
  • [41] Raman detection of extra virgin olive oil adulterated with cheaper oils
    Farley, Carlton, III
    Kassu, Aschalew
    Mills, Jonathan
    Kenney, Brianna
    Ruffin, Paul
    Sharma, Anup
    OPTICAL SENSING, IMAGING, AND PHOTON COUNTING: NANOSTRUCTURED DEVICES AND APPLICATIONS 2016, 2016, 9933
  • [42] The unusual presence of erythrodiol in Verdial variety extra virgin olive oils
    Mariani, C.
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2016, 93 (04): : 211 - 218
  • [43] Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils
    Lee, O. -H.
    Lee, B. -Y.
    Kim, Y. -C.
    Shetty, K.
    Kim, Y. -C.
    JOURNAL OF FOOD SCIENCE, 2008, 73 (07) : C519 - C525
  • [44] Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils
    Catania, Pietro
    Vallone, Mariangela
    Farid, Aboud
    De Pasquale, Claudio
    JOURNAL OF FOOD ENGINEERING, 2016, 169 : 179 - 188
  • [45] Effect of agro-climatic conditions on near infrared spectra of extra virgin olive oils
    Sanchez-Rodriguez, M., I
    Sanchez-Lopez, E. M.
    Caridad, J. M.
    Marinas, A.
    Urbano, E. J.
    SORT-STATISTICS AND OPERATIONS RESEARCH TRANSACTIONS, 2018, 42 (02) : 209 - 235
  • [46] Oxidation of extra virgin olive oils kept under controlled atmosphere
    Bacchiocca, M
    Biagiotti, E
    Ninfali, P
    Ambrogetti, M
    INDUSTRIE ALIMENTARI, 2001, 40 (409): : 1321 - 1325
  • [47] A capacitive technique to assess water content in extra virgin olive oils
    Ragni, Luigi
    Iaccheri, Eleonora
    Cevoli, Chiara
    Berardinelli, Annachiara
    Bendini, Alessandra
    Toschi, Tullia Gallina
    JOURNAL OF FOOD ENGINEERING, 2013, 116 (01) : 246 - 252
  • [48] A new electrochemical sensor for extra-virgin olive oils classification
    Zappi, D.
    Sadun, C.
    Gontrani, L.
    Dini, D.
    Antonelli, M. L.
    FOOD CONTROL, 2020, 109
  • [49] Composition and Nutritional Properties of Mediterranean Extra-virgin Olive Oils
    Tripoli, E.
    La Guardia, M.
    Di Majo, D.
    Giammanco, S.
    Giammanco, M.
    JOURNAL OF BIOLOGICAL RESEARCH-BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE, 2009, 82 (01): : 42 - 44
  • [50] Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils
    Di Stefano, Vita
    Melilli, Maria Grazia
    NATURAL PRODUCT RESEARCH, 2020, 34 (01) : 78 - 86
12345