Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 198-206

  Chiavaro, Emma ^a   Rodriguez Estrada, Maria Teresa ^b   Bendini, Alessandra ^c   Rinaldi, Massimiliano ^a   Cerretani, Lorenzo ^c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

DSC; Extra virgin olive oil; Microwave heating; Oxidative stability indices; Thermal properties

Indexed keywords

ANTIOXIDANT; OLIVE OIL; TRIACYLGLYCEROL; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; CLASSIFICATION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EVALUATION; FOOD HANDLING; HYDROGENATION; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; OLIVE TREE; PH; RADIATION EXPOSURE; SPECIES DIFFERENCE; TEMPERATURE;

ANTIOXIDANTS; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; HYDROGENATION; LIPID PEROXIDATION; MICROWAVES; OLEA; PLANT OILS; SPECIES SPECIFICITY; TEMPERATURE; TRIGLYCERIDES; WATER;

EID: 78650224672     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4165     Document Type: Article

References (37)

1. Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, et al, Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12: 1679-1719 (2007).
2. Cerretani L, Salvador MD, Bendini A and Fregapane G, Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils. Chem Percept 1: 258-267 (2008).
3. Brewer M, Microwave processing, nutritional and sensory quality, in The Microwave Processing of Foods, ed. by Schubert H and Regier M. Woodhead Publishing, Cambridge, chapter 5 (2005). Available: eBook ISBN: 978-1-4398-2360-6. [18 December 2007].
4. Yoshida H, Hirooka N and Kajimoto G, Microwave energy effects on quality of some seed oils. J Food Sci 55: 1412-1416 (1990).
5. Yoshida H, Kondo I and Kajimoto G, Effects of microwave energy on the relative stability of vitamin E in animal fats. J Sci Food Agric 58: 531-534 (1992).
6. Albi T, Lanzón A, Guinda A, Léon M and Pérez-Camino MC, Microwave and conventional heating effects on thermoxidative degradation of edible fats. J Agric Food Chem 45: 3795-3798 (1997).
7. Vieira TMFS and Regitano-D'Arce MAB, Stability of oils heated by microwave: UV-spectrophometric evaluation. Ciência Tecnol Aliment 18: 433-437 (1998).
8. Hassanein MM, El-Shami SM and El-Mallah MH, Changes occurring in vegetable oils composition due to microwave heating. Grasas y Aceites 54: 343-349 (2003).
9. Cossignani L, Simonetti MS, Neri A and Damiani P, Changes in olive oil composition due to microwave heating. J Am Oil Chem Soc 75: 931-937 (1998).
10. Caponio F, Pasqualone A and Gomes T, Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Res Technol 215: 114-117 (2002).
11. Cerretani L, Bendini A, Rodriguez-Estrada MT, Vittadini E and Chiavaro E, Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds. Food Chem 115: 1381-1388 (2009).
12. Malheiro R, Oliveira I, Vilas-Boas M, Falcão S, Bento A and Pereira JA, Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem Toxicol 47: 92-97 (2009).
13. Cross CK, Oil stability: a DSC alternative for the active oxygen method. J Am Oil Chem Soc 47: 229-230 (1970).
14. Kowalski B, Thermal-oxidative decomposition of edible oils and fats. DSC studies. Thermochim Acta 184: 49-57 (1991).
15. Tan CP and Che Man YB, Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends Food Sci Technol 13: 312-318 (2002).
16. Tan CP, Che Man YB, Jinap S and Yusoff MSA, Effects of microwave heating on changes in chemical and thermal properties of vegetable oils. J Am Oil Chem Soc 78: 1227-1232 (2001).
17. Tan CP, Che Man YB, Jinap S and Yusoff MSA, Effects of microwave heating on changes in thermal properties of RBD palm olein by differential scanning calorimetry. Innov Food Sci Emerg Technol 3: 157-163 (2002).
18. Chiavaro E, Barnaba C, Vittadini E, Rodriguez-Estrada MT, Cerretani L and Bendini A, Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties. Food Chem 115: 1393-1400 (2009).
19. Chiavaro E, Rodriguez-Estrada MT, Vittadini E and Pellegrini N, Microwave heating of different vegetable oils: relation between chemical and thermal parameters. LWT-Food Sci Technol 43: 1104-1112 (2010).
20. Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L and Bendini A, Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chem 110: 248-256 (2008).
21. Nagy K, Bongiorno D, Avellone G, Agozzino P, Ceraulo L and Vérey K, High performance liquid chromatography-mass spectrometry based chemometric characterization of olive oils. J Chromatogr A 1078: 90-97 (2005).
22. Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A and Lercker G, Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. J Agric Food Chem 54: 4880-4887 (2006).
23. European Community, Commission Regulation No. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis. Off J Eur Commun L248: 1-83 (1991).
24. International Union of Pure and Applied Chemistry (IUPAC), in Standard Methods for the Analysis of Oils and Fats and Derivatives, no. 7, ed. by Paquot C and Hautfenne A. Blackwell Scientific, Oxford, p. 210 (1987).
25. Vecchio S, Cerretani L, Bendini A and Chiavaro E, Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition. J Agric Food Chem 57: 4793-4800 (2009).
26. Aranda F, Gómez-Alonso S, Rivera del Àlamo RM, Salvador MD and Fregapane G, Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars. Food Chem 86: 485-492 (2004).
27. European Community, Commission Regulation No. 1989/03 of 6 November 2003 amending Regulation No. 2568/91 on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis. Off J Eur Commun L295: 57-77 (2003).
28. Lercker G, Frega N, Bocci F and Servidio G, "Veiled" extra virgin olive oils: dispersion response related to oil quality. J Am Oil Chem Soc 71: 657-658 (1994).
29. Boselli E, Di Lecce G, Strabbioli R, Pieralisi G and Frega NG, Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures? LWT-Food Sci Technol 42: 748-757 (2009).
30. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, et al, Evaluation of the capacity of individual phenolic compounds in virgin olive oil. J Agric Food Chem 53: 8918-8925 (2005).
31. Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, et al, Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition. J Agric Food Chem 55: 10779-10786 (2007).
32. Chiavaro E, Rodriguez-Estrada MT, Bendini A and Cerretani L, Correlation between thermal properties and chemical composition of Italian extra virgin olive oils. Eur J Lipid Sci Technol 112: 580-592 (2010).
33. Vittadini E, Lee JH, Frega NG, Min DB and Vodovotz Y, DSC determination of thermally oxidized olive oil. J Am Oil Chem Soc 80: 533-537 (2003).
34. Farag RS, Hewedi FM, Abu-Raiia SH and El-Baroty GS, Comparative study on the deterioration of oils by microwave and conventional heating. J Food Prot 55: 722-727 (1992).
35. Ambrosone L, Angelico R, Cinelli G, Di Lorenzo V and Ceglie A, The role of water in the oxidation process of extra virgin olive oils. J Am Oil Chem Soc 79: 577-582 (2002).
36. Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L and Bendini A, Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms. J Agric Food Chem 56: 496-501 (2008).
37. Che Man YB and Swe PZ, Thermal analysis of failed-batch palm oil by differential scanning calorimetry. J Am Oil Chem Soc 72: 1529-1532 (1995).