Aceites de oliva vírgenes y refinados: diferencias en componentes menores glicerídicos

This paper defines the main differences in glyceridic minor compounds between virgin and refined olive oils. Modifications during the steps of the refining process are studied and compared with differences found in two series of virgin and refined oils and those during storage. The results demonstrate that the absence of polymerized compounds is the most useful parameter for the characterization of virgin oils while the presence of dimeric triglycerides and a high ratio diglycerides/fatty acids are those for refined oils.

[1]  M. Méndez,et al.  Determinación cuantitativa de triglicéridos oxidados para la evaluación global del grado de oxidación en aceites y grasas comestibles , 1990 .

[2]  L. Faur.  Influence des traitements de raffinage et de transformation sur la qualité et la stabilité des corps gras. I , 1989 .

[3]  Arturo Cert,et al.  Detección de la presencia de aceite de oliva refinado en el aceite de oliva virgen , 1989 .

[4]  M. Dobarganes,et al.  High Performance Size Exclusion Chromatography of Polar Compounds in Heated and Non-Heated Fats , 1988 .

[5]  D. Firestone,et al.  Update on control of olive oil adulteration and misbranding in the United States , 1988 .

[6]  G. Amelotti.  Modificazioni indotte dal processo di raffinazione fisica nella struttura dei trigliceridi dell' olio di oliva , 1987 .

[7]  N. Andrikopoulos,et al.  Detection of virgin olive oil adulteration with refined oils by second-derivative spectrophotometry , 1987 .

[8]  S P Kochhar,et al.  Influence of processing on sterols of edible vegetable oils. , 1983, Progress in lipid research.

[9]  E. Tiscornia,et al.  Composizione chimica dell'olio di oliva vergine e sue variazioni indotte dal processo di rettificazione , 1982 .

[10]  S. Eder.  Über die Bildung von Artefakten bei der Dämpfung von Speiseölen und -fetten† , 1982 .

[11]  A. Waltking,et al.  Chromatographic Separation of Polar and Nonpolar Components of Frying Fats , 1981 .

[12]  A. Johansson,et al.  The Effect of processing on the content and composition of free sterols and sterol esters in soybean oil , 1979 .