Journal
ULTRASONICS SONOCHEMISTRY
Volume 70, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2020.105320
Keywords
Fatty acids; Differential scanning calorimetry; Virgin olive oil quality; Ultrasound; Minor components; Volatile compounds
Categories
Funding
- 'Programa Operativo FEDER' in the `Programa Operativo de Andalucia' 2014-2020 [PR.PEI.IDF201601.13]
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High power ultrasound treatment did not significantly affect the chemical composition and thermal properties of virgin olive oil, but may result in a slight decrease in some volatile compounds.
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K-232 and K-270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
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