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Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits

AuthorsLópez-López, Antonio ; Rodríguez-Gómez, Francisco J. ; Cortés Delgado, Amparo ; García García, Pedro ; Garrido Fernández, A.
Fatty acids
Oxidized triacylglycerols
Ripe table olives
Triterpenic dialcohols
Unsaponifiable matter
Issue Date2010
CitationJournal of the American Oil Chemists' Society 87(6): 705-714 (2010)
AbstractThis work consists of a detailed study on the changes that occur in the oil of olives (Manzanilla and Hojiblanca cultivars) when subjected to previous storage before their processing as ripe olives. Storage significantly (p < 0.05) increased acidity (0.998 and 0.438 g oleic acid/kg oil, respectively), peroxide value (10.21 and 13.86 mequiv O2/kg oil) and K 270 (0.069 and 0.033) but decreased K 232 (0.325 and 0.569). There was also a significant (p < 0.05) increment in polar compounds (3.17 and 0.78%, mainly due to the formation of diacylglycerols and fatty acids), OOO + PLP triacylglycerol (1.37% only in Manzanilla), and erythrodiol (with an increment of ≈20 mg/kg oil) but significantly (p < 0.05) decreased some triacylglycerols in Manzanilla (LLL, 0.022%; OLL, 0.243%; OOL + PoOO; 0.731%), polyunsaturated fatty acids (C18:2n-6, 0.879 and 0.051 g/100 g oil while C18:2t, C18:3n-6, practically disappeared) and Δ5-avenasterol (9.16 and 9.75 mg/kg oil). In general, Hojiblanca cultivar was more resistant to fat deterioration than Manzanilla.
Publisher version (URL)http://dx.doi.org/10.1007/s11746-010-1544-7
Appears in Collections:(IG) Artículos
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