Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage

Authors

  • A. de Leonardis Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università del Molise
  • V. Macciola Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università del Molise
  • M. de Felice Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università del Molise

DOI:

https://doi.org/10.3989/gya.2001.v52.i2.380

Keywords:

Eggplant, Olive oil, Preserve, Storage, Time

Abstract


The use of the extra virgin olive oil as covering in food preserves presents some problems and still today object of study. With this research it was investigate the changes of some analytical parameters that occur during the storage in the olive oils used as covering in eggplant preserves. It was ascertained that in the oils in presence of the eggplants a drastic decrease of the total phenols was verified immediately after the thermal treatment affecting the oxidative processes. Besides it was observed that in all the oils stored under light the values of the K270. ΔK, the total chlorophylls and the 1,2-DG36/1,3-DG36 ratio were significantly changed.

Downloads

Download data is not yet available.

Downloads

Published

2001-04-30

How to Cite

1.
de Leonardis A, Macciola V, de Felice M. Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage. grasasaceites [Internet]. 2001Apr.30 [cited 2022Dec.8];52(2):104-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/380

Issue

Section

Research