Calorimetry for fast authentication of edible oils
Anno: 2009
Autori: Angiuli M., Bussolino GC., Ferrari C., Matteoli E., Righetti M.C., Salvetti G., Tombari E.
Affiliazione autori: Istituto per i Processi Chimico-Fisici, Area della Ricerca of National Research Council (CNR), via G. Moruzzi 1, I-56124 Pisa, Italy
Abstract: There are little data in the literature on how to authenticate edible oils through calorimetry techniques. However, oil melting curves can be used to represent correlations between calorimetric results and oil quality. A calorimetric method has been developed for studying the solid-liquid phase transitions of olive oil and seed oils, in which melting peak behavior is correlated to the type, quality, and composition of the oil. Good reproducible thermograms were obtained by defining precise protocols for use in testing, which take into account the specific characteristics of a particular oil. This approach does not replace classical analytical methods; nevertheless, it is believed that calorimetric tests could be a useful preliminary stage for quality testing. The calorimetric technique allows the detection of the adulterant (seed oils or refined olive oil), oil origin, and possible photo-oxidation degradation processes, before more complex and expensive procedures and analyses are applied.
Giornale/Rivista: INTERNATIONAL JOURNAL OF THERMOPHYSICS
Volume: 30 (3) Da Pagina: 1014 A: 1024
Parole chiavi: Differential scanning calorimetry (DSC); Edible oil authentication; Oil phase transitions; Olive oil; PolymorphismDOI: 10.1007/s10765-009-0592-4Citazioni: 12dati da “WEB OF SCIENCE” (of Thomson Reuters) aggiornati al: 2024-04-14Riferimenti tratti da Isi Web of Knowledge: (solo abbonati) Link per visualizzare la scheda su IsiWeb: Clicca quiLink per visualizzare la citazioni su IsiWeb: Clicca qui