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首页> 外文期刊>Journal of Oleo Science >DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents
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DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

机译：DSC评估加速氧化试验下特级初榨橄榄油的稳定性：脂肪酸组成和苯酚含量的影响

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摘要

Three extra virgin olive oils having different fatty acid compositions and total phenol contents were submitted to an accelerated storage test at 60℃ for up to 21 weeks. Their oxidative status, evaluated by peroxide values and total phenolic content, was related to differential scanning calorimetry cooling profiles and thermal properties. Changes in crystallization profiles were consistent starting from 12 weeks for the two oil samples (B and C) that had a higher content of linoleic acid and medium/low amounts of phenols, respectively, whereas they became detectable at the end of the test for the remaining oil (sample A). Decrease of crystallization enthalpy and shift of transition towards lower temperature were also evident at 4 weeks of storage for samples B and C, whereas the same changes in the transition profile were noticeable at 12 weeks for sample A. Differential scanning calorimetry appears to be suitable for the discrimination of oxidative status of extra virgin olive oils with widely different fatty acid composition.
机译：将三种具有不同脂肪酸组成和总酚含量的特级初榨橄榄油在60℃下进行加速贮藏测试，长达21周。通过过氧化物值和总酚含量评估其氧化状态与差示扫描量热法冷却曲线和热性能有关。对于两个油样品（B和C），分别具有较高的亚油酸含量和中/低含量的酚，从12周开始，其结晶曲线的变化是一致的，而在测试结束时可检测到剩余的油（样品A）。对于样品B和C，在储存4周时，结晶焓的降低和向低温转变的转变也很明显，而对于样品A，在12周时，转变曲线的变化却很明显。差示扫描量热法似乎适合脂肪酸组成差异很大的特级初榨橄榄油的氧化状态判别。

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  • 来源
    《Journal of Oleo Science》 |2012年第6期|p.303-309|共7页
  • 作者

    Lorenzo Cerretani; Alessandra Bendini; Massimiliano Rinaldi; Maria Paciulli; Stefano Vecchio; Emma Chiavaro;

  • 作者单位

    Dipartimento di Economia e Ingegneria Agrarie, Universita di Bologna, P.zza Goidanich, Cesena (FC), I-47521, Italy;

    Dipartimento di Scienze degli Alimenti, Universita di Bologna, p.zza Goidanich 60,I-47521 Cesena (FC), Italy;

    Dipartimento di Ingegneria Industriale, Universita degli Studi di Parma, Parco Area delle Scienze 181/A, I-43124 Parma, Italy;

    Dipartimento di Ingegneria Industriale, Universita degli Studi di Parma, Parco Area delle Scienze 181/A, I-43124 Parma, Italy;

    Dipartimento di Scienze di Base e Applicate all'Ingegneria, via del Castro Laurenziano 7,I-00185 Roma, Italy;

    Dipartimento di Ingegneria Industriale, Universita degli Studi di Parma, Parco Area delle Scienze 181/A, I-43124 Parma, Italy;

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  • 正文语种 eng
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  • 关键词

    cooling; differential scanning calorimetry; extra virgin olive oil; fatty acids; total phenols;

    机译：冷却;差示扫描量热法;特级初榨橄榄油;脂肪酸;总酚;

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