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

A. de Leonardis; V. Macciola; M. de Felice

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

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.

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Published

2001-04-30

How to Cite

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. Grasas aceites [Internet]. 2001Apr.30 [cited 2024Apr.26];52(2):104-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/380

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Issue

Vol. 52 No. 2 (2001)

Section

Research

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