Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Arcoleo G., Corona O, Finoli C, Indovina M.C, Mignano S. (2006). Changes in Sicilian virginolive oil during storage with particularly highlighted biophenol components. In: Special IssueItalian Journal of Food Science. SLIM 2006 SHELF LIFE INTERNATIONAL MEETING.CATANIA. 21-23 GIUGNO 2006. (pp. 417-423). ISBN/ISSN: 1120-1770. PINEROLO:Chiriotti (ITALY).In order to study the changes during storage of virgin olive oil extracted from Nocellara del Belice, Cerasuolaand Biancolilla cultivars, homogeneosus batches ot olive fruits were processed by using different malaxing temperatures.Also, traditional three-phases decanter with different water temperatures was used for oil separationfrom the solid phase. Oil samples were shared out amber glass bottles and stored in the dark at room temperature.The changes in turbidity. in lipid substrate, in chlorophyll, carotenoid, total phenol, tocopherol contents andin the phenolic fraction were monitored within the year of olive fruit processing. For each sample the resultsshowed low changes of conventional chemical parameters (acidity, peroxide and UV absorption value), oil turbiditydecreased with the lower rate for the olive oil by processing at colder temperature. The evolution of totalphenol, tocopherol and hydroxytyrosol derivates contents showed that the conditions of storage play an importantrole for oxidative stability of olive oils.2. Arcoleo G., Corona O, La Russa E, Indovina M.C, Pusateri U, Varvaro G. (2006). Effect ofvarious parameters on virgin olive oil stability measured by rancimat. In: Special Issue ItalianJournal of Food Science. SLIM 2006 Shelf Life International Meeting. Catania. 21-23 giugno2006. (pp. 424-429). ISBN/ISSN: 1120-1770. PINEROLO: Chiriotti (ITALY).The quality of virgin olive oil decreases over the course of time as a consequence of oxidative and hydrolytic degradations.The present study was carried out to determine the oxidative stability of nine Sicilian virgin olive oilsfrom three cultivars (Nocellara del Belice, Biancolilla and Cerasuola). Acidity content, peroxide value, acidiccomposition, UV absorption value, colour parameters, total phenol and tocopherol contents were measured. Theoxidative stability calculated by the Rancimat method was correlated with the total phenol content, peroxidevalue and ratio oleic acid/ linoleic acid. Besides, an investigation on each samples was carried out in order tostudy the influence that exposure to light, to air and to heat, has on the quality of virgin olive oils during fiveweeks of storage. Oils exposed to light and to air were stored in transparent and amber glass bottles at room temperature.Samples exposed to heat were kept in the dark at 5O°C. Also, each sample was kept in the dark at roomtemperature. The observed variations were analysed with statistical method: correlations with initial oxidativestability, measured by Rancimat, were investigated. The results suggested that the shelf lite of oils depends onchemical composition and storage conditions.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it322