Title of article
Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”
Author/Authors
Aragَn، نويسنده , , ءlvaro and Toledano، نويسنده , , Rosa Marيa and Cortés، نويسنده , , Jose Manuel and Villén، نويسنده , , Jesْs and Vلzquez، نويسنده , , Ana، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
6
From page
71
To page
76
Abstract
The wax ester composition of six monovarietal olive oils (Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla, and Picual) from Designation of Origin (DO) “Campos de Hellin” (Spain) were analysed, to obtain a more complete characterisation of these varietal oils. The analyses were carried out by on-line liquid chromatography–gas chromatography (LC–GC) using the Through Oven Transfer Adsorption Desorption (TOTAD) interface. The oil made with Arbequina variety had the highest content of total wax ester (84.4 ± 4.3 mg/kg) and Picual oil the lowest (35.5 ± 3.7 mg/kg). The data obtained were analysed statistically; significant differences in C40, C44, C46 and total wax esters were found, with a level of confidence of 95%.
Keywords
On-line coupling , LC–GC , Wax esters , Monovarietal virgin olive oil , Automated TOTAD interface
Journal title
Food Chemistry
Serial Year
2011
Journal title
Food Chemistry
Record number
1965827
Link To Document