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Calorimetry of edible oils: Isothermal freezing curve for assessing extra‐virgin olive oil storage history
Author(s) -
Angiuli Marco,
Ferrari Carlo,
Righetti Maria Cristina,
Tombari Elpidio,
Salvetti Giuseppe
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700067
Subject(s) - olive oil , isothermal process , edible oil , chemistry , calorimetry , melting curve analysis , food science , thermodynamics , chromatography , materials science , physics , biochemistry , polymerase chain reaction , gene
The calorimetric method described here investigates the solid‐liquid phase transitions in a Tuscan extra‐virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.