Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history

Anno: 2007

Autori: Angiuli M., Ferrari C., Righetti M.C., Tombari E., Salvetti G.

Affiliazione autori: CNR, Inst Chem Phys Proc, I-56127 Pisa, Italy

Abstract: The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.

Giornale/Rivista: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Volume: 109 (10)      Da Pagina: 1010  A: 1014

Parole chiavi: olive oil calorimetry; light and dark storage; olive oil phase transitions
DOI: 10.1002/ejlt.200700067

Citazioni: 12
dati da “WEB OF SCIENCE” (of Thomson Reuters) aggiornati al: 2025-05-04
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