VIRGIN AND REFINED OLIVE OILS - DIFFERENC ES IN GLYCERIDIC MINOR COMPOUNDS

Authors
PEREZCAMINO MC RUIZMENDEZ MV MARQUEZRUIZ G DOBARGANES MC
Citation
Mc. Perezcamino et al., VIRGIN AND REFINED OLIVE OILS - DIFFERENC ES IN GLYCERIDIC MINOR COMPOUNDS, Grasas y aceites, 44(2), 1993, pp. 91-96
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
44
Issue
2
Year of publication
1993
Pages
91 - 96
Database
ISI
SICI code
0017-3495(1993)44:2<91:VAROO->2.0.ZU;2-0
Abstract
This paper defines the main differences in glyceridic minor compounds between virgin and refined olive oils. Modifications during the steps of the refining process are studied and compared with differences foun d in two series of virgin and refined oils and those during storage. T he results demonstrate that the absence of polymerized compounds is th e most useful parameter for the characterization of virgin oils while the presence of dimeric triglycerides and a high ratio diglycerides/fa tty acids are those for refined oils.