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Improved quantitative 13 C nuclear magnetic resonance criteria for determination of grades of virgin olive oils. The normal ranges for diglycerides in olive oil
Author(s) -
Vlahov Giovanna
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523385
Subject(s) - olive oil , diglyceride , monoglyceride , chemistry , cultivar , food science , maturity (psychological) , glyceride , composition (language) , chromatography , botany , biology , fatty acid , biochemistry , psychology , developmental psychology , linguistics , philosophy
A quantitative method was established to determine the presence and composition of mono‐, di‐, and triglycerides of olive oils of superior grade via 13 C NMR. The total diglyceride content and the ratio of sn ‐1,2‐ and sn ‐1,3‐diglycerides in extra virgin oils extracted from different olive cultivars were correlated with maturity. The correlation can be applied to identify the oils by variety. No monoglycerides were detected in the oils examined.