INVESTIGADORES
GRIGIONI Gabriela Maria
congresos y reuniones científicas
Título:
Effect of frying in arbequine single-cultivar extra virgin olive using an electronic nose and HS-SPME-GC/HPLC
Autor/es:
VALERIA MESSINA; ANDREA BIOLATTO; ANA MARIA SANCHO; ADRIANA DESCALZO; LUCANA ROSSETTI; GABRIELA GRIGIONI; BABY RECA; M CABEZAS; NOEMI WALSOE DE RECA
Lugar:
Buenos AIres
Reunión:
Congreso; XXII International Congress of Chemical Engineering; 2006
Institución organizadora:
Asociacion de Ingenieros Quimicos
Resumen:
The aim of this work was to determine the effect of heat during deep frying on the induction of oxidation of single-cultivar Arbequine extra virgin olive oil (ARB EVOO) specimen. The study complemented electronic nose (EN) measurements quantifying volatile compounds by solid phase microextraction-gas chromatography (SPME-GC) method and determination of the degradation of á - and ã-tocopherol. Results showed that after 15min of frying, ARB EVOO showed higher levels of n-hexanal and n-nonanal compared to other frying times. On the other hand, a 50% loss of á - and ã-tocopherol levels was observed after 5min of frying and decreased up to 30min. Principal Component Analysis (PCA) of EN data showed differences between non fried oil and fried oil ( 15, 30, 45 and 60min).
