Nature and concentration of substances related to modifications of frying oils, are important issues for an healthy nutrition. By HPLC-UV the AA evaluated tocopherols and squalene concentrations, of an extravirgin olive oil subjected to domestic frying. Results show that the squalene is more resistant to thermal degradation than α-tocopherol. The bi-dimensional fluorescence characterization (excitation-emission matrix EEM analysis) allowed to detect, among degradation products, tetraconjugated double bond compounds as parinaric acid isomers. From evolution of UV spectroscopy data, viscosity, infrared spectroscopy, free fatty acids, peroxide number, a reaction mechanism has been proposed to clarify formation of conjugated double bond compounds.
Modificazioni indotte dai processi di frittura dell’olio extravergine di oliva
RANA, ROBERTO LEONARDO;
2004-01-01
Abstract
Nature and concentration of substances related to modifications of frying oils, are important issues for an healthy nutrition. By HPLC-UV the AA evaluated tocopherols and squalene concentrations, of an extravirgin olive oil subjected to domestic frying. Results show that the squalene is more resistant to thermal degradation than α-tocopherol. The bi-dimensional fluorescence characterization (excitation-emission matrix EEM analysis) allowed to detect, among degradation products, tetraconjugated double bond compounds as parinaric acid isomers. From evolution of UV spectroscopy data, viscosity, infrared spectroscopy, free fatty acids, peroxide number, a reaction mechanism has been proposed to clarify formation of conjugated double bond compounds.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
