Abstract
Extra Virgin olive oils (7 samples) originating from different areas of Tuscany, defective olive oils (5 samples), commercial edible seed oils (4 samples) and two commercial samples of olive oil (one declared ‘extra virgin olive oil’ and one ‘olive oil’) were studied by different calorimetric techniques: high sensitivity isothermal, differential scanning, and modulated scanning calorimetry. The temperature interval (–60) – (+30)°C was explored for monitoring: i) the main features of the liquid↔solid phase transitions, ii) the nucleation and growth rate of the polymorphous crystalline phases of the triacylglicerols, and iii) the melting process. This investigation was planned for verifying the utility and effectiveness of calorimetry for screening quality and origin of olive oil. To this end, the main calorimetric operation modes have been applied, the experimental results reported and their utility for developing an effective and reliable screening protocol discussed.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
‘Olive Oil from the Tree to the Table’ second ed., A. Kiritsakis, Food and Nutrition Press, Inc., Trumbull, Connecticut (USA) 1998
A Kiritsakis WW Christie et al. (2000) ‘Analysis of Edible Oils’ in Handbook of Olive Oil An Aspen Pubblication USA 129
A Adhvaryu SZ Erhan JM Perez (2003) Thermochim. Acta 395 191 Occurrence Handle1:CAS:528:DC%2BD38Xps12qt74%3D
K Sato (2001) Chem. Eng. Sci. 56 2255 Occurrence Handle1:CAS:528:DC%2BD3MXjtFeiu74%3D
C. G. Bilaideris, Food Chem., 10 (1983) 239; D. Dollimore, Anal. Chem., 68 (1996) 63R
M Cabrera (1992) Grasas y Aceites 43 259
H Gloria JM Aguilera (1998) J. Agric. Food Chem. 46 1363 Occurrence Handle10.1021/jf9703664 Occurrence Handle1:CAS:528:DyaK1cXitVyrsbc%3D
E Vittadini JH Lee NG Frega DB Min Y Vodovotz (2003) J. Am. Oil Chem. Soc. 80A 533
A Kanavouras S Selke (2004) Eur. J. Lipid Sci. Technol. 106 359 Occurrence Handle10.1002/ejlt.200300935 Occurrence Handle1:CAS:528:DC%2BD2cXlslajsL8%3D
SM Dyszel (1982) Thermochim. Acta 57 209 Occurrence Handle10.1016/0040-6031(82)80060-9 Occurrence Handle1:CAS:528:DyaL38Xlt1Gqs74%3D
SM Dyszel SK Baish (1992) Thermochim. Acta 212 39
SM Dyszel (1996) Thermochim. Acta 284 103 Occurrence Handle10.1016/0040-6031(96)02861-4 Occurrence Handle1:CAS:528:DyaK28XlsVehsLg%3D
G Litwinienko A Daniluk T Kasprzyca-Guttman (1999) J. Am. Oil Chem. Soc. 76 655 Occurrence Handle1:CAS:528:DyaK1MXktFKjsLk%3D
CP Tan YB Che Man (1999) J. Am. Oil Chem. Soc. 76 1047 Occurrence Handle1:CAS:528:DyaK1MXlvFWktLw%3D
G Hugo JM Aguilera (1998) J. Agric. Food Chem. 46 1363
CP Tan YB Che Man J Selamat MSA Yussoff (2002) Chemistry 76 385 Occurrence Handle1:CAS:528:DC%2BD38XpvVSktw%3D%3D
J Dweck CMS Sampaio (2004) J. Therm. Anal. Cal. 75 385 Occurrence Handle10.1023/B:JTAN.0000027124.96546.0f Occurrence Handle1:CAS:528:DC%2BD2cXisVGqu74%3D
JCO Santos IMG Santos MM Conceição SL Porto MFS Trindade AG Souza S Prasad VJ Fernandes AS Araújo (2004) J. Therm. Anal. Cal. 75 419 Occurrence Handle1:CAS:528:DC%2BD2cXisVGqu7o%3D
A. Banti, N. Minnaja, E. Colle, E. Dalcanale, L. Scarselli, A. Tessa and L. Sensi, Proceedings of the 10th Italian Conference on Sensors and Microsystems, 2005, to be published.
G Salvetti C Cardelli C Ferrari E Tombari (2000) Thermochim. Acta 364 11 Occurrence Handle10.1016/S0040-6031(00)00645-6 Occurrence Handle1:CAS:528:DC%2BD3cXotVOjsrw%3D
Z Jiang JM Hutchinson CT Imrie (2001) Fuel 80 367 Occurrence Handle10.1016/S0016-2361(00)00092-2 Occurrence Handle1:CAS:528:DC%2BD3MXhtlCqtbo%3D
A Raemy I Froelicher J Loeliger (1987) Thermochim. Acta 114 159 Occurrence Handle10.1016/0040-6031(87)80255-1 Occurrence Handle1:CAS:528:DyaL2sXkslektLk%3D
D Fessas M Signorelli A Schiraldi (2005) J. Therm. Anal. Cal. 82 691 Occurrence Handle10.1007/s10973-005-0952-7 Occurrence Handle1:CAS:528:DC%2BD28XjsFGjtg%3D%3D
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Angiuli, M., Ferrari, C., Lepori, L. et al. On testing quality and traceability of virgin olive oil by calorimetry. J Therm Anal Calorim 84, 105–112 (2006). https://doi.org/10.1007/s10973-005-7184-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10973-005-7184-8