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“Veiled” extra‐virgin olive oils: Dispersion response related to oil quality
Author(s) -
Lercker G.,
Frega N.,
Bocci F.,
Servidio G.
Publication year - 1994
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/bf02540597
Subject(s) - oxidizing agent , oleic acid , chemistry , olive oil , peroxide , turbidity , suspension (topology) , food science , chromatography , organic chemistry , biochemistry , biology , ecology , mathematics , homotopy , pure mathematics
A cloudy (“veiled”) extra‐virgin olive oil was stored 10 mon at room temperature and monitored at 15‐d intervals. The oil was very stable under oxidizing conditions; a slight increase in free acidity (from 0.2 to 0.3%, expressed as oleic acid), a notable rise in the amount of diacylglycerols and a minor increase in peroxide content were observed. Turbidity disappeared after a few months due to chemical bonding between a nitrogen‐containing component and the free acids that were released over time. The material in suspension, therefore, contained some chemical groups capable of acting as antioxidants.

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