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
  • [41] EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY
    El-Gharbi, S.
    Tekaya, M.
    Bendini, A.
    Valli, E.
    Palagano, R.
    Toschi, T. Gallina
    Hammami, M.
    Mechri, B.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2018, 30 (01) : 102 - 115
  • [42] Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil
    Vekiari, SA
    Papadopoulou, R
    Koutsaftakis, A
    GRASAS Y ACEITES, 2002, 53 (03) : 324 - 329
  • [43] Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil
    Garcia-Gonzalez, Diego L.
    Tena, Noelia
    Aparicio, Ramon
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2007, 109 (07) : 663 - 672
  • [44] Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process
    Sherahi, Mousa Hamid Abadi
    Shahidi, Fakhri
    Yazdi, Farideh Tabatabai
    Hashemi, Seyed Mohammad Bagher
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 89 : 572 - 580
  • [45] Effect of nutrient-based fertilisers of olive trees on olive oil quality
    Tekaya, Meriem
    Mechri, Beligh
    Bchir, Amani
    Attia, Faouzi
    Cheheb, Hechmi
    Daassa, Mohamed
    Hammami, Andmohamed
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (08) : 2045 - 2052
  • [46] Effect of Preprocessing Olive Storage Conditions on Virgin Olive Oil Quality and Composition
    Inarejos-Garcia, Antonio M.
    Gomez-Rico, Aurora
    Desamparados Salvador, M.
    Fregapane, Giuseppe
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (08) : 4858 - 4865
  • [47] Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil
    Selin Şahin
    Ezgi Sayım
    Mehmet Bilgin
    Journal of Food Science and Technology, 2017, 54 : 1721 - 1728
  • [48] Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality
    Godena, Sara
    Bendini, Alessandra
    Giambanelli, Elisa
    Cerretani, Lorenzo
    Dermic, Damir
    Dermic, Edyta
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2012, 114 (05) : 535 - 541
  • [49] Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil
    Sahin, Selin
    Sayim, Ezgi
    Bilgin, Mehmet
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (06): : 1721 - 1728
  • [50] Olive processing technologies in oil mill - Extraction yields and oil quality
    不详
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2021, 98 (03): : 227 - 227
12345