Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

The 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...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-02, Vol.49 (2), p.699-704
Hauptverfasser:	Pérez-Camino, M. C, Moreda, W, Cert, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Diglycerides - analysis Fat industries Food industries Food Preservation - methods Fundamental and applied biological sciences. Psychology Hydrolysis Olive Oil Plant Oils - chemistry Plant Oils - standards Temperature Time Factors Triglycerides - analysis Triglycerides - chemistry Vegetables - standards
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