English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/124135
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization

AutorTena, Noelia ; Wang, Selina C.; Aparicio-Ruiz, R. ; García-González, Diego L. ; Aparicio, Ramón
Fecha de publicación2015
EditorAmerican Chemical Society
CitaciónJournal of agricultural and food chemistry 63: 4509- 4526 (2015)
Resumen© 2015 American Chemical Society. This paper evaluates the performance of the current analytical methods (standard and widely used otherwise) that are used in olive oil for determining fatty acids, triacylglycerols, mono- and diacylglycerols, waxes, sterols, alkyl esters, erythrodiol and uvaol, tocopherols, pigments, volatiles, and phenols. Other indices that are commonly used, such as free acidity and peroxide value, are also discussed in relation to their actual utility in assessing quality and safety and their possible alternatives. The methods have been grouped on the basis of their applications: (i) purity and authenticity; (ii) sensory quality control; and (iii) unifying methods for different applications. The speed of the analysis, advantages and disadvantages, and multiple quality parameters are assessed. Sample pretreatment, physicochemical and data analysis, and evaluation of the results have been taken into consideration. Solutions based on new chromatographic methods or spectroscopic analysis and their analytical characteristics are also presented.
Identificadoresdoi: 10.1021/jf5062265
issn: 1520-5118
Aparece en las colecciones: (IG) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.