Virgin and refined olive oils: Differences in glyceridic minor compounds

Authors

  • M. C. Pérez-Camino Instituto de la Grasa y sus Derivados (CSIC)
  • M. V. Ruiz-Méndez Instituto de la Grasa y sus Derivados (CSIC)
  • G. Márquez-Ruiz Instituto de la Grasa y sus Derivados (CSIC). Sevilla
  • M. C. Dobarganes Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1993-04-30

How to Cite

1.
Pérez-Camino MC, Ruiz-Méndez MV, Márquez-Ruiz G, Dobarganes MC. Virgin and refined olive oils: Differences in glyceridic minor compounds. grasasaceites [Internet]. 1993Apr.30 [cited 2022Dec.10];44(2):91-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1103

Issue

Section

Research

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