Grasas y Aceites (Jun 2007)

Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile

  • A Jiménez Márquez,
  • G Beltrán Maza,
  • M P Aguilera Herrera,
  • M Uceda Ojeda

DOI
https://doi.org/10.3989/gya.2007.v58.i2.75
Journal volume & issue
Vol. 58, no. 2
pp. 122 – 129

Abstract

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Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the differences between duplicates being lowest when the analysis was carried out at 5°C/min. An important varietal effect (p

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