NDLI: Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits

Content Provider	Springer Nature Link
Author	López López, Antonio Rodríguez Gómez, Francisco Cortés Delgado, Amparo García García, Pedro Garrido Fernández, Antonio
Copyright Year	2010
Abstract	This work consists of a detailed study on the changes that occur in the oil of olives (Manzanilla and Hojiblanca cultivars) when subjected to previous storage before their processing as ripe olives. Storage significantly (p < 0.05) increased acidity (0.998 and 0.438 g oleic acid/kg oil, respectively), peroxide value (10.21 and 13.86 mequiv O$_{2}$/kg oil) and K $_{270}$ (0.069 and 0.033) but decreased K $_{232}$ (0.325 and 0.569). There was also a significant (p < 0.05) increment in polar compounds (3.17 and 0.78%, mainly due to the formation of diacylglycerols and fatty acids), OOO + PLP triacylglycerol (1.37% only in Manzanilla), and erythrodiol (with an increment of ≈20 mg/kg oil) but significantly (p < 0.05) decreased some triacylglycerols in Manzanilla (LLL, 0.022%; OLL, 0.243%; OOL + PoOO; 0.731%), polyunsaturated fatty acids (C18:2n-6, 0.879 and 0.051 g/100 g oil while C18:2t, C18:3n-6, practically disappeared) and Δ$^{5}$-avenasterol (9.16 and 9.75 mg/kg oil). In general, Hojiblanca cultivar was more resistant to fat deterioration than Manzanilla.
Starting Page	705
Ending Page	714
Page Count	10
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	87
Issue Number	6
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-01-23
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Diacylglycerols Fatty acids Monoacylglycerols Oxidized triacylglycerols Ripe table olives Sterols Storage Triacylglycerols Triterpenic dialcohols Unsaponifiable matter Biotechnology Food Science Agriculture Biomaterials Industrial Chemistry/Chemical Engineering
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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