Grasas y Aceites, Vol 45, No 6 (1994)

Diacylglycerols in the evaluation of virgin olive oil quality


https://doi.org/10.3989/gya.1994.v45.i6.1035

M. Catalano
Istituto Industrie Agraria, Universitá Studi, Bari, Italy

T. De Leonardis
Istituto Industrie Agraria, Universitá Studi, Bari, Italy

S. Comes
Istituto Industrie Agraria, Universitá Studi, Bari, Italy

Abstract


Virgin olive oil samples were analyzed within one month after extraction and after one year; edible and lampante olive oil samples were analyzed before and after neutralization of free acids.
In addition to the usual quality parameters, the amount and position isomers of diglycerides were equally assessed.
It was found that extra virgin olive oils, even through analyzed after one year, still meet at least two of the following five requirements: a) total diglycerides < 2.0%; b) 1,2-diglycerides < 1.5%; c) 1,3-diglycerides < 0,4%; d) total diglycerides x 1,3-diglycerides < 1.0; e) total diglycerides/1,3-diglycerides > 5.0.
It is therefore suggested that for extra virgin oils to be defined, they should comply with at least two of the above parameters, in addition to the characters prescribed for by EC Regulations Nos. 2568/91 and 183/93.

Keywords


Diacylglycerol; Quality; Virgin olive oil

Full Text:


PDF


Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es