Premium
Thermal and chemical evaluation of naturally auto‐oxidised virgin olive oils: a correlation study
Author(s) -
Chiavaro Emma,
Cerretani Lorenzo,
Paradiso Vito Michele,
Summo Carmine,
Paciulli Maria,
Gallina Toschi Tullia,
Caponio Francesco
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6168
Subject(s) - differential scanning calorimetry , lipid oxidation , hydrolysis , thermal oxidation , chemistry , olive oil , degradation (telecommunications) , chemical composition , calorimetry , food science , organic chemistry , thermodynamics , antioxidant , telecommunications , physics , silicon , computer science
Background The nature of the relationship between differential scanning calorimetry thermal properties and the oxidation and hydrolysis compounds formed during a real auto‐oxidation process in virgin olive oils has not been evaluated so far, as these samples are difficult to find. In this work, 21 samples of virgin olive oil, stored under ideal conditions since their years of production (production range 1991–2005) to develop the natural auto‐oxidation process, were analysed in order to evaluate this relationship . Results Oils stored the longest time showed the highest hydrolytic degradation while the others exhibited higher contents of oxidised fatty acids and triacylglycerols, instead. Thermal properties of transitions were differently influenced by degradation compounds with the onset of both the cooling and heating profiles particularly influenced by diacylglycerols and oxidised lipids. Chemical data and thermal properties were correlated by using principal component analysis. Twenty‐three variables were selected for the analysis with the first component fully segregating samples into two groups according to the year of storage and the level of hydrolysis and/or oxidation, on the basis of selected thermal properties obtained by cooling and heating transitions . Conclusions These preliminary findings showed that differential scanning calorimetry could be considered an useful tool to evaluate lipid degradation in virgin olive oils, indicating its value as a support to chemical techniques. © 2013 Society of Chemical Industry