Differential scanning calorimetry (DSC) was applied to detect high oleic sunflower oil (HOSo) as adulterant in extra virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly altered cooling profiles of EVOo except for Ton of crystallization which was significantly shifted towards lower temperature at 40% of adulterant addition. At the same percentage of adulteration, heating profile of EVOo was significantly changed as the major endothermic event broadened and the minor became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition HOSo at levels lower than 40%. Thermal properties of the two lower-temperature exotherms (area percentage, Toff and range of transition) were significantly changed at ≥ 20 % of HOSo substitution suggesting that DSC can be employed to detect this oil as EVOo adulterant.
E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, L. Capelli, A. Bendini (2009). Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil. JOURNAL OF FOOD LIPIDS, 16, 227-244 [10.1111/j.1745-4522.2009.01143.x].
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil
RODRIGUEZ ESTRADA, MARIA TERESA;CERRETANI, LORENZO;BENDINI, ALESSANDRA
2009
Abstract
Differential scanning calorimetry (DSC) was applied to detect high oleic sunflower oil (HOSo) as adulterant in extra virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly altered cooling profiles of EVOo except for Ton of crystallization which was significantly shifted towards lower temperature at 40% of adulterant addition. At the same percentage of adulteration, heating profile of EVOo was significantly changed as the major endothermic event broadened and the minor became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition HOSo at levels lower than 40%. Thermal properties of the two lower-temperature exotherms (area percentage, Toff and range of transition) were significantly changed at ≥ 20 % of HOSo substitution suggesting that DSC can be employed to detect this oil as EVOo adulterant.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
