期刊
ULTRASONICS SONOCHEMISTRY
卷 70, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ultsonch.2020.105320
关键词
Fatty acids; Differential scanning calorimetry; Virgin olive oil quality; Ultrasound; Minor components; Volatile compounds
资金
- 'Programa Operativo FEDER' in the `Programa Operativo de Andalucia' 2014-2020 [PR.PEI.IDF201601.13]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据