Abstract
In this work, the opportunity of adopting a differential scanning calorimetry (DSC)-principal component analysis (PCA) coupled procedure to measure the degree of thermal stress for extra virgin olive oil (EVOO) was presented. Oil was subjected to thermal stress under convectional or microwave heating treatments at different heating times up to 1,440 and 15 min, respectively, and p-anisidine values (PAV) were obtained on all samples to measure their oxidative degradation. The entire DSC profiles obtained on the oil upon cooling in the range from 30 °C to –80 °C and subsequent re-heating to 30 °C at different times and under cooking procedures have been subjected to PCA data analysis. PCA discriminated samples by means of profile changes in DSC transition both upon cooling and heating not only according to treatment times (which accounted for the degree of thermo-oxidation) but also considering different heating process. The proposed procedure may be useful to measure oil thermal stress and to select appropriate heating condition to be applied for EVOO both in industrial and/or in food-catering sectors.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
