Virgin olive oil was fractionated by cooling at 10℃ and 6 ℃. Two olein and two stearin fractionsrnwere obtained in addition to the mother oil. Physical and chemical constants were determined on therndifferent fractions as well as Differential Scanning Calorimetry ( DSC) analysis. The results showed thatrnsingle -fractionated olein constituted 35%( W/W) of the mother oil, while the double-fractionated oleinrnconstituted 55%(W/W) of the single-fractionated olein. Neither of the samples was significantly ( P<0.05)rndifferent from the others with respect to the DSC constants of transition enthalpy( ΔH) , peak height orrnpeak temperature. However, ΔH values for the single and double olein fractions( 53 and 51 J/g respectively)rnwere lower than those of the single and double stearin fractions( 63 and 56 J/g respectively). ΔH of the singlernfractionated stearin and olein ( 53 and 63 J/g) were higher than their double fractioned counterparts(51 andrn56 J/g).The fractionation process had no significant effect on the physical and chemical properties of thernfractions obtained with the exception of the Iodine Number which was higher for the olein fractions.
展开▼
