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.

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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 2025May1];56(3):177-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/104

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Issue

Vol. 56 No. 3 (2005)

Section

Research

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