Tags

Type your tag names separated by a space and hit enter

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
J Sci Food Agric. 2013 Sep; 93(12):2909-16.JS

Abstract

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.

Authors+Show Affiliations

Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 95/A, I-43124 Parma, Italy. emma.chiavaro@unipr.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

23580481

Citation

Chiavaro, Emma, et al. "Thermal and Chemical Evaluation of Naturally Auto-oxidised Virgin Olive Oils: a Correlation Study." Journal of the Science of Food and Agriculture, vol. 93, no. 12, 2013, pp. 2909-16.
Chiavaro E, Cerretani L, Paradiso VM, et al. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study. J Sci Food Agric. 2013;93(12):2909-16.
Chiavaro, E., Cerretani, L., Paradiso, V. M., Summo, C., Paciulli, M., Gallina Toschi, T., & Caponio, F. (2013). Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study. Journal of the Science of Food and Agriculture, 93(12), 2909-16. https://doi.org/10.1002/jsfa.6168
Chiavaro E, et al. Thermal and Chemical Evaluation of Naturally Auto-oxidised Virgin Olive Oils: a Correlation Study. J Sci Food Agric. 2013;93(12):2909-16. PubMed PMID: 23580481.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study. AU - Chiavaro,Emma, AU - Cerretani,Lorenzo, AU - Paradiso,Vito Michele, AU - Summo,Carmine, AU - Paciulli,Maria, AU - Gallina Toschi,Tullia, AU - Caponio,Francesco, Y1 - 2013/05/09/ PY - 2013/01/13/received PY - 2013/03/19/revised PY - 2013/04/11/accepted PY - 2013/4/13/entrez PY - 2013/4/13/pubmed PY - 2014/3/4/medline KW - DSC KW - HPSEC KW - auto-oxidation KW - virgin olive oil SP - 2909 EP - 16 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 12 N2 - 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23580481/Thermal_and_chemical_evaluation_of_naturally_auto_oxidised_virgin_olive_oils:_a_correlation_study_ L2 - https://doi.org/10.1002/jsfa.6168 DB - PRIME DP - Unbound Medicine ER -