Grasas y Aceites, Vol 44, No 2 (1993)

Virgin and refined olive oils: Differences in glyceridic minor compounds


https://doi.org/10.3989/gya.1993.v44.i2.1103

M. C. Pérez-Camino
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. V. Ruiz-Méndez
Instituto de la Grasa y sus Derivados (CSIC), Spain

G. Márquez-Ruiz
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

M. C. Dobarganes
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


This paper defines the main differences in glyceridic minor compounds between virgin and refined olive oils. Modifications during the steps of the refining process are studied and compared with differences found in two series of virgin and refined oils and those during storage.
The results demonstrate that the absence of polymerized compounds is the most useful parameter for the characterization of virgin oils while the presence of dimeric triglycerides and a high ratio diglycerides/fatty acids are those for refined oils.

Keywords


Glyceridic minor compounds; Refined olive oil; Size exclusion chromatography; Virgin olive oil

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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