Cerretani Lorenzo, Bendini Alessandra, Rinaldi Massimiliano, Paciulli Maria, Vecchio Stefano, Chiavaro Emma
Dipartimento di Economia e Ingegneria Agrarie, Università di Bologna, Cesena (FC), Italy.
J Oleo Sci. 2012;61(6):303-9. doi: 10.5650/jos.61.303.
Three extra virgin olive oils having different fatty acid compositions and total phenol contents were submitted to an accelerated storage test at 60°C for up to 21 weeks. Their oxidative status, evaluated by peroxide values and total phenolic content, was related to differential scanning calorimetry cooling profiles and thermal properties. Changes in crystallization profiles were consistent starting from 12 weeks for the two oil samples (B and C) that had a higher content of linoleic acid and medium/low amounts of phenols, respectively, whereas they became detectable at the end of the test for the remaining oil (sample A). Decrease of crystallization enthalpy and shift of transition towards lower temperature were also evident at 4 weeks of storage for samples B and C, whereas the same changes in the transition profile were noticeable at 12 weeks for sample A. Differential scanning calorimetry appears to be suitable for the discrimination of oxidative status of extra virgin olive oils with widely different fatty acid composition.
将三种具有不同脂肪酸组成和总酚含量的特级初榨橄榄油在60°C下进行长达21周的加速储存试验。通过过氧化值和总酚含量评估的它们的氧化状态与差示扫描量热法冷却曲线和热性能相关。对于分别具有较高亚油酸含量和中/低酚含量的两个油样（B和C），从12周开始结晶曲线的变化是一致的，而对于其余的油样（样品A），在试验结束时才变得可检测到。对于样品B和C，在储存4周时结晶焓的降低和转变向较低温度的移动也很明显，而对于样品A，在12周时转变曲线的相同变化才明显。差示扫描量热法似乎适用于区分具有广泛不同脂肪酸组成的特级初榨橄榄油的氧化状态。
