中文摘要：研究分析了极端储存条件对不同品种特级初榨橄榄油的影响，在实验室条件下分析了不同温度和时长加热处理的影响，其目的是评估橄榄油中质量参数变化和少数组分变质情况。这些质量参数和组分影响橄榄油营养、健康特性以及感官质量。研究所用的质量标准与定量限均参照国际橄榄油理事会的相关规定。该结果为特级初榨橄榄油上市过程中质量可追溯的控制提供了重要参考。
外文摘要：This study reflects the effect of extreme storage conditions on several extra virgin olive *oil* (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60 degrees C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traceability for the commercialization of the EVOO.
外文关键词：OXIDATIVE STABILITY; ANTIOXIDANT ACTIVITY; CHEMICAL-PARAMETERS; PHENOLIC-COMPOUNDS; QUALITY; MICROWAVE; TIME; TEMPERATURE; COMPONENTS; INDEXES
作者：Escudero, Alfredo; Ramos, Natividad; Dolores La Rubia, M.; Pacheco,Rafael
作者单位：Univ Jaen
期刊名称：JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY
期刊影响因子：1.369
出版年份：2016
出版刊次：10
点击下载：极端储存条件对特级初榨橄榄参数的影响：可追溯性研究