Virgin and refined olive oils: Differences in glyceridic minor compounds
Keywords:Glyceridic minor compounds, Refined olive oil, Size exclusion chromatography, Virgin olive oil
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.
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