QUALITY STANDARDIZATION OF OLIVE OIL

被引：0

作者：

Durante, V. ^{[1
]}

Caponio, F. ^{[1
]}

Summo, C. ^{[1
]}

Gomes, T. ^{[1
]}

机构：

[1] Univ Aldo Moro, DIBCA, Sez Sci & Tecnol Alimentari, Dipartimento Biol Chim Argoforestale & Ambientale, I-70126 Bari, Italy

来源：

RIVISTA ITALIANA DELLE SOSTANZE GRASSE | 2011年 / 88卷 / 01期

关键词：

PHENOLIC-COMPOUNDS; OXIDATION; HEALTH;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

QUALITY STANDARDIZATION OF OLIVE OIL The purpose of this research was to assess the influence of the degradation level of crude oil on the appearance of new-formed products during refining, with particular regard to the triacylglycerol oligopolymers content. The aim was to standardize the quality of the olive oil commercial class. The data obtained showed that the content of triacylglycerol oligopolymers in the refined olive oil was positively related to the oxidation level of crude oil. Since these substances adversely affect the human health, a limit in the triacylglycerol oligopoliymers content would be desirable. This could represent an attempt to standardize the quality of olive oil to consumers' advantage.

引用

页码：11 / 15

页数：5

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