Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/114880
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Chemical characterization of organic and non-organic virgin olive oils |
Autor: | García-González, Diego L. CSIC ORCID ; Aparicio-Ruiz, R. CSIC ORCID; Morales-Millán, María Teresa | Palabras clave: | Volatile compounds Sterols Fatty acids Quality parameters Organic virgin olive oil |
Fecha de publicación: | 2014 | Editor: | EDP Sciences | Citación: | OCL - Oilseeds and fats, crops and lipids 21 (2014) | Resumen: | Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, health, food safety and animal welfare. During last years, the demand of consumers for organic virgin olive oils have been increased as a result of their high quality image from nutritional and health aspects. In this work sixteen virgin olive oil samples, four obtained by organic and twelve from non-organic cultivation, were analysed by their quality parameters (acidity, peroxide value and UV absorption), fatty acids, sterols and volatile compounds. Quality parameters were not able to discriminate between organic and non-organic samples although significant differences were found in the values of acidity and K 270. Fatty acids and sterols content were able to discriminate samples according to their cultivar but did not show capacity differentiating the samples according to the cultivation system. The results of volatile analysis show that in general terms the organic virgin olive oils showed a higher concentration of volatile compounds, except for the aldehydes, whose concentration was higher in the non-organic oils, and the acids, whose concentration was similar in the both oil classes. The concentration of ketones, aldehydes, and alcohols showed significant variations (p < 0.05) between the two types of oils. © D.L. García-González et al., published by EDP Sciences, 2014. | URI: | http://hdl.handle.net/10261/114880 | DOI: | 10.1051/ocl/2014031 | Identificadores: | doi: 10.1051/ocl/2014031 issn: 2257-6614 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
OCL_2014_D506.pdf | 649,03 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
12
checked on 10-abr-2024
Page view(s)
351
checked on 23-abr-2024
Download(s)
275
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.