Samples of preserved dried tomatoes were prepared in the laboratory utilising extra virgin olive oil as covering medium. Analytical indices represented by the percentages of the classes of oxidation, polymerisation and hydrolysis of triglycerides, were considered. The results indicated that the overall oxidation, as the sum of oxidized triglycerides plus triglyceride oligopolymers, increased during the first months and then stabilized enabling the product to be consumed at the end of the storage time. The trans isomers of unsaturated fatty acids did not change after heat treatment and during the storage period and may be used to ascertain the genuineness of the covering oil.
Non conventional analytical indices to evaluate the quality of the covering oil during the shelf-life of preserved vegetables
CAPONIO, Francesco
2004-01-01
Abstract
Samples of preserved dried tomatoes were prepared in the laboratory utilising extra virgin olive oil as covering medium. Analytical indices represented by the percentages of the classes of oxidation, polymerisation and hydrolysis of triglycerides, were considered. The results indicated that the overall oxidation, as the sum of oxidized triglycerides plus triglyceride oligopolymers, increased during the first months and then stabilized enabling the product to be consumed at the end of the storage time. The trans isomers of unsaturated fatty acids did not change after heat treatment and during the storage period and may be used to ascertain the genuineness of the covering oil.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
