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Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
J Agric Food Chem. 2009 Nov 11; 57(21):10055-62.JA

Abstract

In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (EVOO) have been analyzed after heating treatments by microwave and conventional oven. Different patterns in oxidative and hydrolytic degradation of lipids in genuine and sophisticated olive oils have been evaluated by chromatographic and spectroscopic methods and related to heating treatments. The experimental plan focused on the assessment of the (a) hydrolytic degree of the samples by the free acidity and the 1,2- and 1,3-diacylglycerols (DAG) determinations; (b) oxidative status of the samples by the assessment of the peroxide value (POV) and oxidized fatty acid (OFA), the specific absorption at 270 nm (k(270)), the accelerated aging test (OSI) and volatile compounds. In general, the thermal treatment by conventional oven led to a higher content of 1,3-DAG and secondary oxidation products than microwave heating. A duo-trio sensory test was also performed: tasters were not able to discriminate between EVOO and DEO heated by conventional oven whereas they were when oils were microwaved.

Authors+Show Affiliations

Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum-Universita di Bologna, piazza Goidanich, 60, I-47521 Cesena (FC), Italy. alessandra.bendini@unibo.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19813731

Citation

Bendini, Alessandra, et al. "Study On the Effects of Heating of Virgin Olive Oil Blended With Mildly Deodorized Olive Oil: Focus On the Hydrolytic and Oxidative State." Journal of Agricultural and Food Chemistry, vol. 57, no. 21, 2009, pp. 10055-62.
Bendini A, Valli E, Cerretani L, et al. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. J Agric Food Chem. 2009;57(21):10055-62.
Bendini, A., Valli, E., Cerretani, L., Chiavaro, E., & Lercker, G. (2009). Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. Journal of Agricultural and Food Chemistry, 57(21), 10055-62. https://doi.org/10.1021/jf901813s
Bendini A, et al. Study On the Effects of Heating of Virgin Olive Oil Blended With Mildly Deodorized Olive Oil: Focus On the Hydrolytic and Oxidative State. J Agric Food Chem. 2009 Nov 11;57(21):10055-62. PubMed PMID: 19813731.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. AU - Bendini,Alessandra, AU - Valli,Enrico, AU - Cerretani,Lorenzo, AU - Chiavaro,Emma, AU - Lercker,Giovanni, PY - 2009/10/10/entrez PY - 2009/10/10/pubmed PY - 2010/2/18/medline SP - 10055 EP - 62 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 21 N2 - In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (EVOO) have been analyzed after heating treatments by microwave and conventional oven. Different patterns in oxidative and hydrolytic degradation of lipids in genuine and sophisticated olive oils have been evaluated by chromatographic and spectroscopic methods and related to heating treatments. The experimental plan focused on the assessment of the (a) hydrolytic degree of the samples by the free acidity and the 1,2- and 1,3-diacylglycerols (DAG) determinations; (b) oxidative status of the samples by the assessment of the peroxide value (POV) and oxidized fatty acid (OFA), the specific absorption at 270 nm (k(270)), the accelerated aging test (OSI) and volatile compounds. In general, the thermal treatment by conventional oven led to a higher content of 1,3-DAG and secondary oxidation products than microwave heating. A duo-trio sensory test was also performed: tasters were not able to discriminate between EVOO and DEO heated by conventional oven whereas they were when oils were microwaved. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19813731/Study_on_the_effects_of_heating_of_virgin_olive_oil_blended_with_mildly_deodorized_olive_oil:_focus_on_the_hydrolytic_and_oxidative_state_ L2 - https://doi.org/10.1021/jf901813s DB - PRIME DP - Unbound Medicine ER -