The aim of this paper was to evaluate the oxidative and hydrolytic degradation level of the oils utilised as liquid medium of in-oil preserved mushrooms. This was achieved both by routine analyses and by determination of the fatty acid composition and of the unsaturated fatty acid trans isomer contents. The HPSEC analysis of polar compounds was also carried out to determine the main classes of compounds constituting them. The obtained results showed that only the HPSEC analysis of polar compounds and the analysis of trans isomers could be successfully utilised at the purpose of ascertaining the quality of the examined oils.
The oil used for covering vegetable foodstuffs. Note 2nd: Mushrooms
Francesco Caponio;Tommaso Gomes;Antonella Pasqualone;Maria Teresa Bilancia
2003-01-01
Abstract
The aim of this paper was to evaluate the oxidative and hydrolytic degradation level of the oils utilised as liquid medium of in-oil preserved mushrooms. This was achieved both by routine analyses and by determination of the fatty acid composition and of the unsaturated fatty acid trans isomer contents. The HPSEC analysis of polar compounds was also carried out to determine the main classes of compounds constituting them. The obtained results showed that only the HPSEC analysis of polar compounds and the analysis of trans isomers could be successfully utilised at the purpose of ascertaining the quality of the examined oils.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.
