Characterisation and use of single and double low temperature dry-fractionated olein and stearin from virgin olive oil

Main Article Content

A. Amr

Keywords

differential scanning calorimetry, fractionation, olive oil, salad dressing

Abstract



Single and double-fractionated olein and stearin were obtained by successive cooling of the virgin olive oil at 10 and 6 °C. Characteristics of the obtained fractions were compared with those of the virgin parent oil. Single-fractionated stearin (first stearin) constituted 65% (w/w) of the virgin oil, while double-fractionated stearin (second stearin) constituted 55% (w/w) of the single-fractionated olein (first olein). The fractionation process resulted in minor changes in the peak temperature and enthalpy change of the differential scanning calorimetry thermograms, and in minor changes in the physical, chemical sensory attributes of the oil fractions. The virgin oil and the stearin fractions were significantly (P?0.05) more stable to oxidation as evaluated by the Rancimat method than the olein fractions. Mayonnaise and Italian salad dressing prepared from the double fractionated stearin had significantly (P?0.05) superior consistency, smoothness and overall acceptability to those produced from the other fractions.




 
Abstract 74 | PDF Downloads 69

References

Andjelkovic, M., Acun, S., Van Hoed, V., Verhe, R. and Van Camp, J., 2009. Chemical composition of Turkish olive oil – Ayvalik. Journal of the American Oil Chemists’Society 86: 135-140.
Association of Official Analytical Chemists (AOAC), 1995. Official methods of analysis of the association of official analytical chemists. Arlington, VA, USA, pp. 41-53.
Biliaderis, C., 1983. Differential scanning calorimetry in food research – a review. Food Chemistry 10: 239-265.
Boskou, D., 2002. Olive oil. In: Gunstone, F. (ed.) Vegetable oils in food technology: composition, properties and uses. Blackwell Publishing, CRC Press, New York, NY, USA, pp. 244-277.
Capannesi, C., Palchetti, I., Mascini, M. and Parenti, A., 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry 71: 553-562.
Cercaci, L., Rodriguez-Estrada, M. and Lercker, G., 2003. Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. Journal of Chromatography A 985: 211-220.
Chiavaro, E., Vittadini, E., Rodregues-Estrada, M., Cerratini, L. and Bendini, A., 2008. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chemistry 110: 248-256.
Codex Alimentarius Commission, 2001. Joint FAO/WHO Food Standards Program. Fats oils and related products (2nd Ed.) FAO, Rome, Italy.
Codex Alimentarius Commission, 2003. Joint FAO/WHO Food Standards Program. Twenty-sixth session, report of the 18th session of the Codex Committee on fats and oils. FAO, Rome, Italy.
Farhoosh, R., 2007. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of American Oil Chemists’ Society 84: 205-209.
Ferrari, C., Angiuli, M., Tombari, E., Righetti, M., Matteoli, E. and Salvetti, G., 2007. Promoting calorimetry for olive oil authentication. Thermochimica Acta 459: 58-63.
Firestone, D. (ed.), 1992. Method Cd 12b-92. Official methods and recommended practices of the American Oil Chemists’ Society (5thEd.) AOCS Press, Champaign, IL, USA.
Firestone, D., 2005. Olive oil. In: Shahidi, F. (ed.) Bailey’s industrial oil and fat products. Wiley Online Library, Hoboken, NJ, USA, pp. 303-331.
Fomuso, L., Corredig, M. and Akoh, C., 2001. A comparative study of mayonnaise and Italian dressing prepared with lipase-catalyzed transesterified olive oil and caprylic acid. Journal of American Oil Chemists’ Society 78: 771-774.
Frega, N., Mozzona, M. and Lercker, G., 1999. Effects of free fatty acids on oxidative stability of vegetable oil. Journal of American Oil Chemists’ Society 76: 325-329.
International Olive Oil Council (IOOC), 1996. Sensory analysis of olive oil, method of organoleptic assessment of virgin olive oil. COI/T.20/Rev.1. IOOC, Madrid, Spain.
Jordan Institute for Standardization and Metrology (JISM), 2009. Fats and oils: olive oil and olive pomace oil. JISM, Amman, Jordan.
Kellens, M., 1998. Etat des lieux et évaluation des procédés de modification des matières grasses par combinaison de l’hydrogénation, de l’interestérification et du fractionnement. Oléagineux, Corps Gras, Lipides 5: 384-391.
Kellens, M., Gibon, V., Hendrix, M. and De Greyt, W., 2007. Palm oil fractionation. European Journal of Lipid Science and Technology 109: 336-349.
Meilgaard, M., Civille, G. and Carr, B., 1999. Sensory evaluation techniques (3rd Ed.) CRC, Boca Raton, FL, USA.
Menard, K. and Sichina, W., 2000. Prediction of solid fat index (SFI). Values of food fats using DSC. Perkin Elmer Instruments, Norwalk, CT, USA.
Ong, A. and Goh, S., 2002. Palm oil: a healthful and cost-effective dietary component. Food and Nutrition Bulletin 23: 11-22.
Salvador, M., Aranda, F., Gomez-Alonso, S. and Fregapane, G., 2003. Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons. Food Chemistry 80: 359-366.
SAS Institute, 1996. SAS system for windows. Cary, NC, USA.
Savage, G., McNeil, D. and Dutta, P., 1997. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand. Journal of American Oil Chemists’ Society 74: 755-759.
Steel, R., Torrie, J. and Dickey, D., 1996. Principles and procedures of statistics. McGraw-Hill, New York, NY, USA.
Tsaknis, J., Lalas, S., Gergis, V., Dourtoglou, V. and Spiliotis, V., 1999. Characterization of Moringa oleifera variety Mbololo seed oil of Kenya. Journal of Agricultural and Food Chemistry 47: 4495-4499.
Tuck, K. and Hayball, P., 2002. Major phenolic compounds in olive oil: metabolism and health effects. Journal of Nutritional Biochemistry 13: 636-644.
Velasco, J., Anderson, M. and Skibsted, L., 2004. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spins resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry 85: 623-632.