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Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

AuthorsPérez Camino, María del Carmen ; Moreda, Wenceslao ; Cert, Arturo
Olive fruit quality
Oil storage
Virgin olive oils
Issue Date26-Jan-2001
PublisherAmerican Chemical Society
AbstractThe evolution of 1,3- and 1,2-isomers of diacylglycerols (DGs) in olive oils obtained from healthy olives and the influence of the olive quality was studied. Healthy olive fruits yielded oils containing almost exclusively 1,2-isomers whereas altered olives produced oils with significant amounts of 1,3-isomers. Virgin olive oils obtained from various olive cultivars and stored at different temperatures showed triacylglycerol hydrolysis and diacylglycerol isomerization depending on the acidity and temperature. The results indicated that the relationship between acidity and total diacylglycerol content has scarce utility for detecting mild refined oil in virgin olive oil. On the other hand, the 1,3-/1,2-DG isomers ratio is useful for assessing the genuineness of virgin olive oils with low acidities during the early stages of storage.
Description6 pages.
Publisher version (URL)http://dx.doi.org/10.1021/jf001064w
Appears in Collections:(IG) Artículos
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