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Mariani C.,Stazioni Sperimentali per lindustria Azienda Speciale della Camera di Commercio | Bellan G.,Stazioni Sperimentali per lindustria Azienda Speciale della Camera di Commercio
Rivista Italiana delle Sostanze Grasse | Year: 2012

Recently in Reg EEC of 24.1.2011 61-2011 annex XX the determination of the Alkylesters has been included; this inclusion has caused mixed reactions both for the limits and for the fact that these products may increase during storage, as some believe. The Alkylesters require the simultaneous presence of fatty acids and alcohols to increase. In this paper we suggest a simple method that is an easy and reliable way to determine the methyl and ethyl alcohols in olive oils. Source


Rovellini P.,Stazioni Sperimentali per lindustria Azienda Speciale della Camera di Commercio | Fusari P.,Stazioni Sperimentali per lindustria Azienda Speciale della Camera di Commercio | Venturini S.,Stazioni Sperimentali per lindustria Azienda Speciale della Camera di Commercio
Rivista Italiana delle Sostanze Grasse | Year: 2012

With the present research paper we have determined the novel extra virgin olive oil quality on the basis of commercial parameters (Reg. CE) and nutritional parameters (quality index), monitoring commercial and direct products. The samples regard the 2008/2009 olive crop. We have selected and here proposed the nutritional criterions for the definition of nove/extra virgin olive oil, regarding the positive and negative parameters. The nutritional quality index has been monitored during the storage at room temperature with light alternate to dark and we have observed that during the first 6 months about 95% of the nutritional quality declines, while the commercial parameters are unchanged, except for K270 and ΔK that increase and are over the legislation limit after 12 months. The average nutritional decrease is -15%/month. This dynamism has been studied from the kinetic point of view, evidencing that the most nutritional quality influencing the parameters are tocopherols and oleuropein derivatives (positive parameters) and conjugated linolenic fatty acids, carbonylic volatile compounds and oxidized secoiridoid acids (negative parameters). Source

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