We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Acidity and DAG Content of Olive Oils Recently Produced on the Island of Mallorca.
- Authors
Shimizu, Masao; Kudo, Naoto; Nakajima, Yoshinobu; Matsuo, Noboru; Katsuragi, Yoshihisa; Tokimitsu, Ichiro; Barceló, Isabel; Mateu, Catalina; Barceló, Francisca
- Abstract
In this study, the quality characteristics, i.e., the acidity and acylglycerols, of currently produced Mallorcan oil was analyzed by titration and gas-chromatographic technique, respectively, in approximately 400 samples of monovarietal olive oil made from three genetic varieties (Arbequina, Empeltre, and Picual) on the island of Mallorca during the 2003/2004 and 2005/2006 seasons, and the differences in the compositions were discussed. Composition analysis showed that free fatty acids (FFAs) and DAGs were produced mainly by hydrolysis of triacylglycerols (TAGs). Fruit storage tests revealed that hydrolysis occurred during storage of olive fruits. The DAG content was higher in oil with higher acidity, but the maximal DAG content was only about 10 with 30% acidity, and the primary isomer found in Mallorcan oil was 1,3-DAG. However, the chiral-chromatographic study on the ratio of sn-1,2-DAG to the sum of sn-1,2-DAG and sn-2,3-DAG in a slightly hydrolyzed oil sample indicated that Empeltre and Picual fruits possess an sn-3-enantioselective lipase that leads to accumulation of sn-1,2-DAG. In currently produced Mallorcan oil, significant isomerization appears to occur and hydrolysis of the resulting 1,3-DAGs seems to lessen DAG accumulation.
- Subjects
MAJORCA (Spain); SPAIN; OLIVE oil; ACIDITY function; HYDROLYSIS; FATTY acids
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2008, Vol 85, Issue 11, p1051
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-008-1292-0