Scientific Results

Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history

Year: 2007

Authors: Angiuli M., Ferrari C., Righetti M.C., Tombari E., Salvetti G.

Autors Affiliation: CNR, Inst Chem Phys Proc, I-56127 Pisa, Italy

Abstract: The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.

Journal/Review: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Volume: 109 (10)      Pages from: 1010  to: 1014

KeyWords: olive oil calorimetry; light and dark storage; olive oil phase transitions
DOI: 10.1002/ejlt.200700067

Citations: 10
data from “WEB OF SCIENCE” (of Thomson Reuters) are update at: 2021-12-05
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