publication . Article . Other literature type . 2014

Study by 31P NMR spectroscopy of the triacylglycerol degradation processes in olive oil with different heat-transfer mechanisms

Covadonga Lucas-Torres; Ángel Pérez; Beatriz Cabañas; Andrés Moreno;
Open Access English
  • Published: 01 Dec 2014
  • Country: Spain
Abstract
Abstract The thermal degradation of olive oil using conventional and microwave heating under the same experimental conditions were compared. A powerful identification and quantification technique based on 31 P NMR has been developed to characterise the differences between the minor components including diacylglycerol and free fatty acids in the heated samples. The 31 P NMR spectra of the degraded olive oils, which contain OH groups derivatised with a phosphorus reagent, showed that conventional heating is more detrimental to the oil than microwave technique. Conventional heating leads to a significant increase in the diacylglycerol and free fatty acid contents a...
Subjects
free text keywords: Olive oil, Conventional heating, Triacylglycerol hydrolysis, Microwave dielectric heating, Diacylglycerol isomerisation, 31 P NMR, Food Science, Analytical Chemistry, General Medicine, Chromatography, Phosphorus, chemistry.chemical_element, chemistry, Fatty acid, chemistry.chemical_classification, Reagent, Degradation (geology), Isomerization, NMR spectra database, Biochemistry, Nuclear magnetic resonance spectroscopy, Shelf life
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RUIdeRA
Article . 2014
Provider: RUIdeRA
http://dx.doi.org/10.1016/j.fo...
Other literature type . 2014
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publication . Article . Other literature type . 2014

Study by 31P NMR spectroscopy of the triacylglycerol degradation processes in olive oil with different heat-transfer mechanisms

Covadonga Lucas-Torres; Ángel Pérez; Beatriz Cabañas; Andrés Moreno;