The principle aim of this study was to investigate the isomerization processes related to diacylglycerols, in particular in terms of amount of 1,2- and 1,3- diglycerides (as percentages) and 1,2-/1,3- ratio, in different extra virgin olive oils, during a 14 months of storage. The purpose was to investigate how these compounds are influenced by different variables (such as temperature and light) providing a useful marker for evaluating freshness of extra virgin olive oil.
Diacylglycerols Isomeric Changes in Extra Virgin Olive Oils (EVOO) in Relation to Different Storage Conditions
GALLINA TOSCHI, TULLIA
2013
Abstract
The principle aim of this study was to investigate the isomerization processes related to diacylglycerols, in particular in terms of amount of 1,2- and 1,3- diglycerides (as percentages) and 1,2-/1,3- ratio, in different extra virgin olive oils, during a 14 months of storage. The purpose was to investigate how these compounds are influenced by different variables (such as temperature and light) providing a useful marker for evaluating freshness of extra virgin olive oil.File in questo prodotto:
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