Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

Márquez, Antonio Jiménez; Maza, Gabriel Beltrán

doi:10.3989/gya.2003.v54.i4.228

Cited by 20 publications

(11 citation statements)

References 14 publications

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“…OOO and OOL (Table ) were also detected in higher amounts in Cerasuola . Lower crystallization temperature onset (as analyzed by DSC) was previously reported for oils with higher degree of unsaturation , and a narrower range of crystallization was found in high oleic virgin olive oils .…”

Section: Resultsmentioning

confidence: 49%

“…Only a few studies reported DSC application to extra virgin olive oil. Jiménez Márquez and Beltrán Maza analyzed thermal profiles of virgin olive oils from six different Spanish cultivars and correlated thermal properties with triacylglycerol and fatty acid compositions. A good correlation was found between temperature of transition (crystallization and melting) and the triacylglycerol composition for the different cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Chiavaro

Vittadini

Rodríguez‐Estrada

et al. 2007

J. Agric. Food Chem.

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Thermal properties of monovarietal extra virgin olive oils were evaluated by means of differential scanning calorimetry (upon cooling) and related to their chemical composition (triacylglycerols, diacylglycerols, total and free fatty acids, oxidation status). The overall crystallization enthalpy did not significantly differ among samples and did not account for the differences observed in chemical compositions. On the contrary, a higher degree of unsaturation in the lipid profile induced a shift of the crystallization onset towards lower temperatures and narrowing of the crystallization temperature range. The presence of triacylglycerol lysis and lipid oxidation products shifted the crystallization towards higher temperatures and the phase transition developed over a larger temperature range. Differential scanning calorimetry thermograms were deconvoluted into three constituent exothermic peaks for all samples. The area of the two lower-temperature exotherms was found to be statistically correlated with the amount of triunsaturated and monosaturated triacylglycerols present in the oil. Thermal properties of extra virgin olive oil were found to be affected by oil chemical composition.

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Section: Resultsmentioning

confidence: 49%

Section: Introductionmentioning

confidence: 99%

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Chiavaro

Vittadini

Rodríguez‐Estrada

et al. 2007

J. Agric. Food Chem.

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“…Nyam et al [ 21 ] reported that vegetable oils with high content of saturated fatty acids (SFA) experienced DSC melting profiles at higher regions as compared to oils with a high content of unsaturated fatty acids (UFA). The complex endothermic events occurring at higher temperatures were attributed to the melting of crystallized lipids and were characterized by multiple overlapping contributions as previously observed in vegetable [ 33 , 34 ] and olive oils [ 34 , 35 , 36 ]. No endothermic phenomenon was illustrated beyond 12 °C.…”

Section: Resultsmentioning

confidence: 70%

Tunisian Milk Thistle: An Investigation of the Chemical Composition and the Characterization of Its Cold-Pressed Seed Oils

Meddeb

Rezig

Abderrabba

et al. 2017

IJMS

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In this study, milk thistle seeds growing in different areas in Tunisia were cold pressed and the extracted oils were examined for their chemical and antioxidant properties. The major fatty acids were linoleic acid (C18:2) (57.0%, 60.0%, and 60.3% for the milk thistle seed oils native to Bizerte, Zaghouan and Sousse, respectively) and oleic acid (C18:1) (15.5%, 21.5%, and 22.4% for the milk thistle seed oils originating from Bizerte, Zaghouan and Sousse, respectively). High performance liquid chromatography (HPLC) analysis showed the richness of the milk thistle seed oils (MTSO) in α-tocopherol. The highest content was recorded for that of the region of Zaghouan (286.22 mg/kg). The total phenolic contents (TPC) of Zaghouan, Bizerte, and Sousse were 1.59, 8.12, and 4.73 Gallic Acid Equivalent (GAE) mg/g, respectively. Three phenolic acids were also identified (vanillic, p-coumaric, and silybine), with a predominance of the vanillic acid. The highest value was recorded for the Zaghouan milk thistle seed oil (83 mg/100 g). Differences in outcomes between regions may be due to climatic differences in areas. Zaghouan’s cold-pressed milk thistle seed oil had a better quality than those of Bizerte and Sousse, and can be considered as a valuable source for new multi-purpose products or by-products for industrial, cosmetic, and pharmaceutical utilization.

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“…The third peak subsequent to the main double peak is marked. The finding of several melting peaks is also described for olive oil of different cultivars and olive oil mixed with hazelnut oil . Tan and Che Man investigated the melting profiles of pure TAG and found a correlation to their degree of saturation.…”

Section: Discussionmentioning

confidence: 90%

Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate

Rothkopf

Kind

Zuber

et al. 2017

Euro J Lipid Sci & Tech

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Filling fat and oil migration in filled chocolate products often cause quality loss, such as fat bloom or changes in texture. Therefore, and due to legal restrictions, the detection and quantification of filling fats and oils in chocolate is of interest. Common methods are fatty acid or triacylglycerol (TAG) analysis by GC or HPLC. Additionally, NMR and DSC are used to evaluate migration especially in stored products. Using DSC, the melting and crystallization peak of a filling oil can be detected directly, while NMR turns the reduction of solid fat content (SFC) caused by filling fats and oils to account. However, fat and oil migration is not the only effect during storage, which might affect NMR and DSC measurements. Post-crystallization is also of interest. Therefore, DSC and NMR methods were used to observe and to evaluate the detectable amount over time. Dark chocolate was mixed with hazelnut oil, butterfat, and coconut oil. Samples were stored and analyzed using NMR and DSC. Additionally, methods to destroy thermal history of the sample were investigated. We found that post-crystallization, which occurs during the first 2 wk after production, has a major impact on detectability of filling fats and oils using physical methods. However, standardized sample preparation was successfully applied and amounts below 1 g per 100 g sample were detectable and amounts above 1–2 g were quantifiable with slender time and effort

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Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

Cited by 20 publications

References 14 publications

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Tunisian Milk Thistle: An Investigation of the Chemical Composition and the Characterization of Its Cold-Pressed Seed Oils

Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate

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