首页|The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils
The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils
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NSTL
Elsevier
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, K-232 and K-270), 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).
NSTL
Elsevier
