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
收藏
页码：11 / 15
页数：5
相关论文
共 50 条
  • [31] The impact of vertical centrifugation on olive oil quality
    Guerrini, Lorenzo
    Pantani, Ottorino Luca
    Parenti, Alessandro
    JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (03)
  • [32] Olive oil quality in crossbred progeny of 'Leccino'
    Mousavi, S.
    Mariotti, R.
    Breidi, M.
    Vanacore, S.
    Baglivo, F.
    Aggelou, N.
    Mencuccini, M.
    Bufacchi, M.
    VIII INTERNATIONAL OLIVE SYMPOSIUM, 2018, 1199 : 535 - 541
  • [33] Effect of fruit stoning on olive oil quality
    Patumi, M
    Terenziani, S
    Ridolfi, M
    Fontanazza, G
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (03) : 249 - 255
  • [34] Effect of cooking on olive oil quality attributes
    Santos, Carla S. P.
    Cruz, Rebeca
    Cunha, Sara C.
    Casal, Susana
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) : 2016 - 2024
  • [35] Olive Anthracnose and its effect on oil quality
    Moral, J.
    Xavier, C.
    Roca, L. F.
    Romero, J.
    Moreda, W.
    Trapero, A.
    GRASAS Y ACEITES, 2014, 65 (02)
  • [36] Effect of Irrigation on Quality Attributes of Olive Oil
    Stefanoudaki, Evagelia
    Williams, Mark
    Chartzoulakis, Kostas
    Harwood, John
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (15) : 7048 - 7055
  • [37] Data standardization strategy to correct the effect of seasonality in the authentication of virgin olive oil
    Rovira, Gloria
    Ruisanchez, Itziar
    Callao, M. Pilar
    MICROCHEMICAL JOURNAL, 2023, 195
  • [38] Partial De-Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process
    Tamborrino, Antonia
    Servili, Maurizio
    Leone, Alessandro
    Romaniello, Roberto
    Perone, Claudio
    Veneziani, Gianluca
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (11)
  • [39] Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition
    Leone, Alessandro
    Romaniello, Roberto
    Tamborrino, Antonia
    Urbani, Stefania
    Servili, Maurizio
    Amarillo, Miguel
    Grompone, Maria A.
    Gambaro, Adriana
    Juliano, Pablo
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2018, 120 (01)
  • [40] Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil
    Abenoza, Maria
    Raso, Javier
    Oria, Rosa
    Cristina Sanchez-Gimeno, Ana
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2016, 118 (08) : 1243 - 1249
12345