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- Title
Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions.
- Authors
L. Cossignani; R. Luneia; P. Damiani; M. Simonetti; R. Riccieri; E. Tiscornia
- Abstract
<div class="abstract"><a name="abs1"/><span class="abstractheading">Abstract??</span>The % content and the % fatty acid (FA) composition of the three isomeric classes of diacylglycerol (DAG) fraction (sn-1,2-,sn-2,3-,sn-1,3-DAG) were valued in four groups of extra virgin olive oils, stored in different conditions of temperature and time, with the objective to study the influence of the cited parameters on olive oil DAG classes. The separation and % quantitation of all isomeric DAG classes were carried out by normal phase-high performance liquid chromatography (NP-HPLC) on total DAG fraction previously isolated by TLC and subjected to derivatization step with (S)-(+)-(1-naphtyl)-ethylisocyanate; moreover the % FA composition of each DAG class was determined by HRGC analysis. The results showed notable differences on the % content of each DAG class as well as the ratios between the classes. The samples analysed as soon as they were produced showed the highest % contents forsn-1,2-DAG and the lowest forsn-1,3- andsn-2,3-DAG. The samples stored at 30??C generally showed the highest % contents ofsn-1,3-DAG, because of the isomerization processes ofsn-1,2-DAG to the more stablesn-1,3-DAG. The results of structural analysis of thesn-1,2-DAG class besides confirmed that isomerization processes occurred and that the storage temperature had a predominant role; this research emphasizes the importance of the valuation of % contents together with the structural analysis of the isomeric DAG classes as useful analytical parameters to evaluate the storage conditions and the conservation status of olive oils.</div>
- Subjects
OLIVE oil; STORAGE; DIGLYCERIDES; LIQUID chromatography
- Publication
European Food Research & Technology, 2007, Vol 224, Issue 3, p379
- ISSN
1438-2377
- Publication type
Article