The purpose of this research was to assess the influence of the degradation level of crude oil on the appearance of new-formed products during refining, with particular regard to the triacylglycerol oligopolymers content. The aim was to standardize the quality of the olive oil commercial class. The data obtained showed that the content of triacylglycerol oligopolymers in the refined olive oil was positively related to the oxidation level of crude oil. Since these substances adversely affect the human health, a limit in the triacylglycerol oligopoliymers content would be desirable. This could represent an attempt to standardize the quality of olive oil to consumers' advantage.
Standardizzazione della qualità degli oli di oliva
CAPONIO, Francesco;SUMMO, CARMINE;GOMES, Tommaso Francesco
2011-01-01
Abstract
The purpose of this research was to assess the influence of the degradation level of crude oil on the appearance of new-formed products during refining, with particular regard to the triacylglycerol oligopolymers content. The aim was to standardize the quality of the olive oil commercial class. The data obtained showed that the content of triacylglycerol oligopolymers in the refined olive oil was positively related to the oxidation level of crude oil. Since these substances adversely affect the human health, a limit in the triacylglycerol oligopoliymers content would be desirable. This could represent an attempt to standardize the quality of olive oil to consumers' advantage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
