http://www.cnr.it/ontology/cnr/individuo/prodotto/ID40423

Calorimetry for Fast Authentication of Edible Oils (Articolo in rivista)

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Calorimetry for Fast Authentication of Edible Oils (Articolo in rivista) (literal)

Anno

Alternative label

Angiuli M.; Bussolino G.C.; Ferrari C.; Matteoli E.; Righetti M.C.; Salvetti G., Tombari E. (2009)
Calorimetry for Fast Authentication of Edible Oils
in International journal of thermophysics
(literal)

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Angiuli M.; Bussolino G.C.; Ferrari C.; Matteoli E.; Righetti M.C.; Salvetti G., Tombari E. (literal)

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ANGIULI M: CNR-IPCF BUSSOLINO G.C.: CNR-IPCF FERRARI C.: CNR-IPCF MATTEOLI E.: CNR-IPCF RIGHETTI M.C.: CNR-IPCF SALVETTI G.: CNR-IPCF TOMBARI E.: CNR-IPCF (literal)

Titolo

Abstract

There are little data in the literature on how to authenticate edible oils through calorimetry techniques. However, oil melting curves can be used to represent correlations between calorimetric results and oil quality. A calorimetric method has been developed for studying the solid-liquid phase transitions of olive oil and seed oils, in which melting peak behavior is correlated to the type, quality, and composition of the oil. Good reproducible thermograms were obtained by defining precise protocols for use in testing, which take into account the specific characteristics of a particular oil. This approach does not replace classical analytical methods; nevertheless, it is believed that calorimetric tests could be a useful preliminary stage for quality testing. The calorimetric technique allows the detection of the adulterant (seed oils or refined olive oil), oil origin, and possible photo-oxidation degradation processes, before more complex and expensive procedures and analyses are applied. (literal)

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