INVESTIGADORES
CARRIN Maria Elena
capítulos de libros
Título:
Assessment of chemical and physical-chemical properties
Autor/es:
CARBONE, V.; CARELLI, A.A.; CARRIN, M.E.; COZZOLINO, R; CREWS, C.; APARICIO, R.; AYADI, M.; BAUMLER, E.R.; PENCI, M.C.
Libro:
The Scientific Handbook
Editorial:
MAC-Oils
Referencias:
Lugar: Avellino-Italia; Año: 2009; p. 127 - 198
Resumen:
The MAC-Oils project has been focused on five scientific Themes (A-E) related to the individual and comparative assessment of safety, quality, environmental impact aspects of eight target oils (argan, corn, olive, peanut, rapeseed, rice, soybean and sunflower) and their respective production and manufacturing methods. In particular, Chapter 3 reports the results of Theme_A, whose purpose has been listing and comparing, in a critical way, data already present in literature concerning: the chemical composition of the oil, the physical-chemical parameters and the traditional and innovative analytical methodologies used for oils analyses. Regarding to the chemical composition, vegetable oils constituents can be divided into two categories: the saponifiable fraction (triglycerides, free fatty acids, phosphatides, other minor glyceridic compounds) and the unsaponifiable matter (sterols, triterpenic alcohols, tocopherols, pigments, carotenoids and derivatives, chlorophylls and derivatives, squalene, aliphatic compounds, phenolic compounds, other compounds). During the project it was possible to review some parameters used regularly to measure the chemical and physical properties of edible oils, which are: the iodine value, the saponification value, the refractive index and the density. During the MAC-Oils project instrumental methods used for oil analyses have been evaluated in relation to: investigate oil composition and detect adulterations. From the data reported in literature, it is possible to asses that, beside the analytical methodologies commonly used in vegetable oil analyses (UV-spectrophotometry, Gas-Chromatography, Nuclear Magnetic Resonance, Gas-Chromatography/Mass Spectrometry, High Performance Liquid Chromatography/Mass Spectrometry, High Performance Liquid Chromatography), today some innovative analytical tools, most of all Mass Spectrometric and Nuclear Magnetic Resonance methodologies, have been successfully applied for the analysis and characterization of vegetable oils.