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dc.contributor.author
Maggio, Ruben Mariano
dc.contributor.author
Valli, Enrico
dc.contributor.author
Bendini, Alessandra
dc.contributor.author
Gómez Caravaca, Ana María
dc.contributor.author
Gallina Toschi, Tullia
dc.contributor.author
Cerretani, Lorenzo
dc.date.available
2021-03-01T19:10:46Z
dc.date.issued
2011-07
dc.identifier.citation
Maggio, Ruben Mariano; Valli, Enrico; Bendini, Alessandra; Gómez Caravaca, Ana María; Gallina Toschi, Tullia; et al.; A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress; Elsevier; Food Chemistry; 127; 1; 7-2011; 216-221
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/127060
dc.description.abstract
The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k232 and k270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180 °C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm-1 and 1150-1030 cm-1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm-1).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHEMOMETRY
dc.subject
SPECTROSCOPIC ANALYSIS
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THERMAL TREATMENT
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VIRGIN OLIVE OIL
dc.subject.classification
Química Analítica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-12-22T15:48:20Z
dc.journal.volume
127
dc.journal.number
1
dc.journal.pagination
216-221
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. Universidad de Bologna; Italia
dc.description.fil
Fil: Valli, Enrico. Universidad de Bologna; Italia
dc.description.fil
Fil: Bendini, Alessandra. Universidad de Bologna; Italia
dc.description.fil
Fil: Gómez Caravaca, Ana María. Universidad de Bologna; Italia. Universidad de Granada; España
dc.description.fil
Fil: Gallina Toschi, Tullia. Universidad de Bologna; Italia
dc.description.fil
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S030881461001616X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2010.12.018
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