[Sterols, methylsterols and dimethylsterols of some vegetable oils, with particular reference to olive oils. Their possible function in the characterization of some products. Their variation in the refining process]
1984
Leone, A.M. | Liuzzi, V. | Notte, E. la | Santoro, M. (Bari Univ. (Italy). Istituto di Industrie Agrarie)
The study made through the computerized high resolution G.L.C. of the sterols, methylsterols and dimethylsterols of some vegetable oils of food interest, with particular reference to olive oils, has confirmed the role of the sterolic traction in the characterization of the various products but has put in evidence the opportunity to utilize the composition of the methylsterols for the best differentiation of the olive oil. It has further indicated, in some aspects of the composition of the dimethylsterols, a possible mean of distinction between oils made from olives of different cultivars. It was further ascertained that the various phases of the refining of the vegetable oils influence differently the composition of the three classes of such polycyclical compounds; while the nedutralization phase determines only noticeable losses of their absolute quantitatives, the decoloration phase determines also the formation of artifacts which bring more or less noticeable variations in the percentage of the composition. The entity of the formation of such compounds appears correlated to the intensity of the operative factors of the decoloration (quantity and type of the decolorating product, thermic level, contact time). In relation to the presence of smaller quantities of artifacts in the refined oils, the sterolic compounds show lower variations in the percentage versus those, more noticeable, shown by methylsterols and dimethylsterols.
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