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Title

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

AuthorsLópez-López, Antonio CSIC ORCID ; Rodríguez-Gómez, Francisco J. CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; García García, Pedro CSIC ORCID CVN ; Garrido Fernández, A. CSIC ORCID
KeywordsDiacylglycerols
Fatty acids
Monoacylglycerols
Oxidized triacylglycerols
Ripe table olives
Sterols
Storage
Triacylglycerols
Triterpenic dialcohols
Unsaponifiable matter
Issue Date2010
PublisherSpringer
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
URIhttp://hdl.handle.net/10261/54569
DOI10.1007/s11746-010-1544-7
ISSN0003-021X
E-ISSN1558-9331
Appears in Collections:(IG) Artículos

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