The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOO...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417720313018 |
| _version_ | 1818339287479877632 |
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| author | Abraham Gila Araceli Sánchez-Ortiz Antonio Jiménez Gabriel Beltrán |
| author_facet | Abraham Gila Araceli Sánchez-Ortiz Antonio Jiménez Gabriel Beltrán |
| author_sort | Abraham Gila |
| collection | DOAJ |
| description | In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC).During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds. |
| first_indexed | 2024-12-13T15:24:36Z |
| format | Article |
| id | doaj.art-a15321f00ea142eba58607e835747e83 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-13T15:24:36Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-a15321f00ea142eba58607e835747e832022-12-21T23:40:24ZengElsevierUltrasonics Sonochemistry1350-41772021-01-0170105320The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oilsAbraham Gila0Araceli Sánchez-Ortiz1Antonio Jiménez2Gabriel Beltrán3Corresponding author.; IFAPA Centro “Venta del Llano”, Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, SpainIFAPA Centro “Venta del Llano”, Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, SpainIFAPA Centro “Venta del Llano”, Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, SpainIFAPA Centro “Venta del Llano”, Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, SpainIn this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC).During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.http://www.sciencedirect.com/science/article/pii/S1350417720313018Fatty acidsDifferential scanning calorimetryVirgin olive oil qualityUltrasoundMinor componentsVolatile compounds |
| spellingShingle | Abraham Gila Araceli Sánchez-Ortiz Antonio Jiménez Gabriel Beltrán The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils Ultrasonics Sonochemistry Fatty acids Differential scanning calorimetry Virgin olive oil quality Ultrasound Minor components Volatile compounds |
| title | The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| title_full | The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| title_fullStr | The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| title_full_unstemmed | The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| title_short | The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| title_sort | ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils |
| topic | Fatty acids Differential scanning calorimetry Virgin olive oil quality Ultrasound Minor components Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S1350417720313018 |
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