An experimental investigation was conducted to assess the quality of vegetable oils used as liquid medium in preserved fish. Sixteen tuna preserves were tested, including two in extra virgin olive oil, nine in olive oil (refined olive oil plus virgin olive oil) and five in refined seed oil. Next to the traditional routine analyses prescribed by the EEC Regulation N° 2568/91 (useful for a preliminary characterisation of oils used as liquid medium), the content of trans isomers of unsaturated fatty acids was determined and the analysis of polar compounds was performed by HPSEC (high performance size-exclusion chromatography). The acid composition showed the presence of highly unsaturated fatty acids, typical of fish lipids. Trans isomers were always absent in extra virgin olive oils, whereas they were always present in olive oils and in refined seed oils. Triglyceride oligopolymers, oxidised triglycerides and diglycerides, measured by means of the HPSEC analysis of polar compounds, ranged within 0.13–1.07%, 0.51–2.36% and 0.96–4.02%, respectively. The HPSEC analysis of polar compounds and the determination of trans isomers enabled better assessment of the quality of different types of oils used as liquid medium for canned tuna.

Quality assessment of food vegetable oils used as medium in canned tuna

CAPONIO, Francesco;SUMMO, CARMINE
2003-01-01

Abstract

An experimental investigation was conducted to assess the quality of vegetable oils used as liquid medium in preserved fish. Sixteen tuna preserves were tested, including two in extra virgin olive oil, nine in olive oil (refined olive oil plus virgin olive oil) and five in refined seed oil. Next to the traditional routine analyses prescribed by the EEC Regulation N° 2568/91 (useful for a preliminary characterisation of oils used as liquid medium), the content of trans isomers of unsaturated fatty acids was determined and the analysis of polar compounds was performed by HPSEC (high performance size-exclusion chromatography). The acid composition showed the presence of highly unsaturated fatty acids, typical of fish lipids. Trans isomers were always absent in extra virgin olive oils, whereas they were always present in olive oils and in refined seed oils. Triglyceride oligopolymers, oxidised triglycerides and diglycerides, measured by means of the HPSEC analysis of polar compounds, ranged within 0.13–1.07%, 0.51–2.36% and 0.96–4.02%, respectively. The HPSEC analysis of polar compounds and the determination of trans isomers enabled better assessment of the quality of different types of oils used as liquid medium for canned tuna.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/136335
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 14
social impact