极端储存条件对特级初榨橄榄油参数的影响：可追溯性研究。

Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study.

作者信息

Escudero Alfredo, Ramos Natividad, La Rubia M Dolores, Pacheco Rafael

机构信息

Physical and Analytical Chemistry Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain.

Chemical, Environmental and Materials Engineering Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain.

出版信息

J Anal Methods Chem. 2016;2016:7506807. doi: 10.1155/2016/7506807. Epub 2016 Nov 30.

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.