Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage

The use of the extra virgin olive oil as covering in food preserves presents some problems and still today object of study. With this research it was investigate the changes of some analytical parameters that occur during the storage in the olive oils used as covering in eggplant preserves. It was ascertained that in the oils in presence of the eggplants a drastic decrease of the total phenols was verified immediately after the thermal treatment affecting the oxidative processes. Besides it was observed that in all the oils stored under light the values of the K-270. DeltaK, the total chlorophylls and the 1,2-DG36/1,3-DG36 ratio were significantly changed.

Codice identificativo ISI: WOS:000170037900003
Codice identificativo Scopus: 2-s2.0-0035286056
Handle: http://hdl.handle.net/11695/7645
Abstract: The use of the extra virgin olive oil as covering in food preserves presents some problems and still today object of study. With this research it was investigate the changes of some analytical parameters that occur during the storage in the olive oils used as covering in eggplant preserves. It was ascertained that in the oils in presence of the eggplants a drastic decrease of the total phenols was verified immediately after the thermal treatment affecting the oxidative processes. Besides it was observed that in all the oils stored under light the values of the K-270. DeltaK, the total chlorophylls and the 1,2-DG36/1,3-DG36 ratio were significantly changed.
Titolo: Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage
Autori: 
DE LEONARDIS, Antonella  
MACCIOLA, Vincenzo  
DE FELICE, Martino Antonio  
Appare nelle tipologie:1.1 Articolo in rivista

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