Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Antonietta Baiano; Tommaso Gomes; Francesco Caponio

doi:10.3989/gya.2005.v56.i3.104

Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Authors

Antonietta Baiano Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Foggia
Tommaso Gomes Dipartimento PRO.GE.SA., sezione di Industrie Agro-Alimentari
Francesco Caponio Dipartimento PRO.GE.SA., sezione di Industrie Agro-Alimentari

DOI:

https://doi.org/10.3989/gya.2005.v56.i3.104

Keywords:

Canned vegetables, Extra-virgin olive oil, HPSEC, Maillard reaction compounds, Oxidation

Abstract

The effects of pasteurization on the chemical quality of the extra-virgin olive oil used as a covering for canned dried tomatoes were studied during storage through conventional (acidity, peroxide value, p-anisidine value, spectrophotometric indexes) and non conventional (polar compounds) analytical determinations. All the performed analyses show that extra-virgin olive oil from pasteurized samples underwent hydrolytic degradation slightly more than unheated ones but resulted slightly less oxidized than oil from untreated vessels.

Downloads

Download data is not yet available.

Downloads

Published

2005-09-30

How to Cite

Baiano A, Gomes T, Caponio F. Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization. Grasas aceites [Internet]. 2005Sep.30 [cited 2024Apr.19];56(3):177-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/104

Download Citation

Issue

Vol. 56 No. 3 (2005)

Section

Research

License

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

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.