Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/340799
Type: Artigo
Title: Identification of extra virgin olive oils modified by the addition of soybean oil, using Ion chromatography
Author: Souz, Patricia T.
Ansolin, Marina
Batista, Eduardo A. C.
Meirelles, Antonio J. A.
Tubino, Matthieu
Abstract: The modification of four extra virgin olive oils from different origins with refined soybean oil (SO), in the proportions of 0, 5, 10, 20 and 30% m/m, was studied using two approaches. First, the induction period (IP) was determined by Rancimat. In the second strategy, ion chromatography was used to quantify the formic and acetic acids, in their carboxylate forms (formate and acetate), present in the water contained in the measurement vessel of the Rancimat device, 21 h after the beginning of the induced oxidation of the samples. The content of the adulterant (SO) was linearly correlated with the IP (mean correlation coefficient (R) = 0.9858) and the concentration of the formate (mean R = 0.9979) and acetate (mean R = 0.9951). Also, it was observed that as the IP decreased and the formic acid and acetic acid concentrations increased, the monounsaturated fatty acids/polyunsaturated fatty acids ratio decreased
Subject: Azeite de oliva extravirgem
Estabilidade oxidativa
Country: Brasil
Editor: Sociedade Brasileira de Química
Rights: Aberto
Identifier DOI: 10.21577/0103-5053.20190005
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532019000501055
Date Issue: 2019
Appears in Collections:IQ - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
S0103-50532019000501055.pdf476.07 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.