Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

被引：33

作者：

Aparicio-Ruiz, Ramon ^{[1
]}

Romero, Inmaculada ^{[1
]}

Garcia-Gonzalez, Diego L. ^{[1
]}

Oliver-Pozo, Celia ^{[1
]}

Aparicio, Ramon ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Campus Univ Pablo de Olavide,Edificio 46, Seville 41013, Spain

来源：

FOOD CHEMISTRY | 2017年 / 220卷

关键词：

Virgin olive oil; Deodorization; Volatiles; Phenols; Pyropheophytins; Fatty acid ethyl esters; Adulteration; EDIBLE OILS; SENSORY DEFECTS; STORAGE; PYROPHEOPHYTIN; TEMPERATURE; COMPONENTS; RAPESEED;

D O I：

10.1016/j.foodchem.2016.09.176

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, fatty acid ethyl esters (FAEEs) and pyropheophytins (PPPs) concentrations in VOOs. After testing several conditions (80, 100 and 130 degrees C, for 30 and 60 min), the parameters of 100 degrees C and 60 min were considered as the optima. These conditions allowed removing volatiles responsible for sensory defects with low losses of total phenols (14%-32%), and values of PPPs (11.83%) and FAEEs (34.53 mg/kg) lower than the limits of standard regulations. The experiments show that soft-deodorized VOOs could be added up to 50% to EVOOs and current standard methods would not detect this kind of adulteration. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：42 / 50

页数：9

共 36 条

[21]

Mariani C., 2000, Rivista Italiana delle Sostanze Grasse, V77, P49

[22] Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection [J].

Mateos, R ;

Espartero, JL ;

Trujillo, M ;

Ríos, JJ ;

León-Camacho, M ;

Alcudia, F ;

Cert, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (05) :2185-2192

[23]

Morales M T., 2013, Handbook of Olive Oil. Analysis and Properties, V2a Edicao, P261, DOI [10.1007/978-1-4614-7777-88, DOI 10.1007/978-1-4614-7777-88, DOI 10.1007/978-1-4614-7777-8_8]

[24] Comparative study of virgin olive oil sensory defects [J].

Morales, MT ;

Luna, G ;

Aparicio, R .

FOOD CHEMISTRY, 2005, 91 (02) :293-301

[25] Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors [J].

Morales, MT ;

Rios, JJ ;

Aparicio, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) :2666-2673

[26] Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects [J].

Romero, I. ;

Garcia-Gonzalez, D. L. ;

Aparicio-Ruiz, R. ;

Morales, M. T. .

TALANTA, 2015, 134 :394-401

[27]

Serani A., 2001, Rivista Italiana delle Sostanze Grasse, V78, P459

[28]

South African National Standard (SANS), 2013, SANS13772013

[29]

Standards Australia (SA), 2011, AS52642011

[30] Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS) [J].

Tena, Noelia ;

Aparicio, Ramon ;

Garcia-Gonzalez, Diego L. .

FOOD RESEARCH INTERNATIONAL, 2012, 45 (01) :103-108

← 1 2 3 4 →