Monovarietal extra virgin olive oils: Correlation between thermal properties and chemical composition

被引：47

作者：

Chiavaro, Emma ^{[1
]}

Vittadini, Elena ^{[1
]}

Rodrlguez-Estrada, Maria Teresa ^{[2
]}

Cerretani, Lorenzo ^{[3
]}

Bonoli, Matteo ^{[2
]}

Bendini, Alessandra ^{[3
]}

Lercker, Giovanni ^{[2
]}

机构：

[1] Univ Parma, Dipartimento Ingn Ind, I-43100 Parma, Italy

[2] Univ Bologna, Dipartimento Sci Alimenti, I-40127 Bologna, Italy

[3] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2007年 / 55卷 / 26期

关键词：

extra virgin olive oil; olive cultivar; DSC; crystallization; thermal properties; chemical composition;

D O I：

10.1021/jf0709909

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Thermal properties of monovarietal extra virgin olive oils were evaluated by means of differential scanning calorimetry (upon cooling) and related to their chemical composition (triacylglycerols, diacylglycerols, total and free fatty acids, oxidation status). The overall crystallization enthalpy did not significantly differ among samples and did not account for the differences observed in chemical compositions. On the contrary, a higher degree of unsaturation in the lipid profile induced a shift of the crystallization onset towards lower temperatures and narrowing of the crystallization temperature range. The presence of triacylglycerol lysis and lipid oxidation products shifted the crystallization towards higher temperatures and the phase transition developed over a larger temperature range. Differential scanning calorimetry thermograms were deconvoluted into three constituent exothermic peaks for all samples. The area of the two lower-temperature exotherms was found to be statistically correlated with the amount of triunsaturated and monosaturated triacylglycerols present in the oil. Thermal properties of extra virgin olive oil were found to be affected by oil chemical composition.

引用

页码：10779 / 10786

页数：8

共 39 条

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