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dc.contributor.author
Ceci, Liliana Noemí
dc.contributor.author
Mattar, Susana B
dc.contributor.author
Carelli Albarracin, Amalia Antonia
dc.date.available
2018-04-23T15:18:50Z
dc.date.issued
2017-08
dc.identifier.citation
Ceci, Liliana Noemí; Mattar, Susana B; Carelli Albarracin, Amalia Antonia; Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina); Elsevier Science; Food Research International; 100; 1; 8-2017; 764-770
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/42997
dc.description.abstract
This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols(PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, ChanglotReal and Coratina cultivars (San Juan province, Argentina). The influence of the cultivar and the effect of earlier harvest dates on the yields (OY), quality and OSI of the oils were also evaluated. All the oils were classified as extra virgin. The OY (L/100 kg) averaged: Arbequina = 13.2, Changlot Real = 21.3, Coratina = 18.3. The oleic acid (O) percentage, oleic to linoleic plus linolenic ratio [O / (L + Ln)], PPs and OSI were highly dependent on cultivar (Arbequina < Changlot Real < Coratina). The earlier harvest season associated with lower maturity indices increased the OSI of all the oils (Arbequina: from 6.3?13.8 h up to 10.6?19.0 h, Changlot: from 6.0-12.1 h up to 13.7-36.9 h and Coratina: from 20.5?26.0 h up to 24.6?42.4 h) due to a more favorable O / (L + Ln) ratioand antioxidant composition. Regional producers are recommended to bring forward the harvest season to obtain oils with better chemical and nutritional quality, higher oxidative stability and a fatty acid profile according to the IOC trade standard.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Olive Oil
dc.subject
Oxidative Stability
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Fatty Acids
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Polyphenols
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Tocopherols
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Pigments
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-18T15:11:24Z
dc.journal.volume
100
dc.journal.number
1
dc.journal.pagination
764-770
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Mattar, Susana B. Universidad Católica de Cuyo - Sede San Juan; Argentina
dc.description.fil
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2017.07.074
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996917304155
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