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dc.contributor.authorPérez Camino, María del Carmen-
dc.contributor.authorMoreda, Wenceslao-
dc.contributor.authorCert, Arturo-
dc.date.accessioned2008-10-07T11:05:08Z-
dc.date.available2008-10-07T11:05:08Z-
dc.date.issued2001-01-26-
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/7580-
dc.description6 pages.en_US
dc.description.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.en_US
dc.description.sponsorshipFinancial support was provided by the Spanish Ministry of Education and Science (Project ALI97-0644).en_US
dc.format.extent22195 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsclosedAccessen_US
dc.subjectDiacylglycerolen_US
dc.subject1,3-isomeren_US
dc.subject1,2-isomeren_US
dc.subjectOlive fruit qualityen_US
dc.subjectOil storageen_US
dc.subjectVirgin olive oilsen_US
dc.titleEffects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oilsen_US
dc.typeartículoen_US
dc.identifier.doi10.1021/jf001064w-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf001064wen_US
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