In the present work the AA evaluated tocopherols and squalene concentrations by HPLC-UV, of an extra-virgin olive oil subjected to domestic pan-frying, with an high surface/volume ratio of the oil. Results show that the squalene is more resistant to thermal degradation than α-tocopherol. The bi-dimensional fluorescence characterization (excitation-emission matrix EEM analysis) of oil samples allowed to detect, among degradation products, conjugated double bond compounds. From evolution of UV spectroscopy data, viscosity, free fatty acid, peroxide number, induction time, and acidic composition, the extent of the degradation process in the olive oil was evaluated. Data revealed larger oxidation in the pan-fried oil with respect to deep-fried oil.
Modificazioni indotte dai processi di frittura piatta nell'olio extravergine di oliva
RANA, ROBERTO LEONARDO;
2006-01-01
Abstract
In the present work the AA evaluated tocopherols and squalene concentrations by HPLC-UV, of an extra-virgin olive oil subjected to domestic pan-frying, with an high surface/volume ratio of the oil. Results show that the squalene is more resistant to thermal degradation than α-tocopherol. The bi-dimensional fluorescence characterization (excitation-emission matrix EEM analysis) of oil samples allowed to detect, among degradation products, conjugated double bond compounds. From evolution of UV spectroscopy data, viscosity, free fatty acid, peroxide number, induction time, and acidic composition, the extent of the degradation process in the olive oil was evaluated. Data revealed larger oxidation in the pan-fried oil with respect to deep-fried oil.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
