Four different type of "focaccia" (Italian flat bread) prepared with the same dough and the same extra-virgin olive oil but with different flavourings, were analyzed. The flat breads were cooked in baker's oven at 220°C for 20 minutes. Lipids were extracted from each sample in laboratory using the Folch method. Further than the indices commonly used to assess the oil quality, non-conventional analytical parameters, like the amount of polymerization, oxidation and hydrolysis compounds, were determined on all samples to better assess the degree of oxidation and hydrolysis of the oils. Silica gel column chromatography and high-performance size exclusion chromatography (HPSEC) were the analytical techniques employed. The experimental data showed that, at the end of the baking, the oil extracted from all samples could not be included in virgin category on the basis of the official methods of analysis. The level of oxidation increased in all samples respect to the crude oil and moreover in all samples oligopolymers of triglycerides were present. The degradation level seems to be influenced by the flavourings employed to make the flat breads.

Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread)

Paradiso V. M.;
2006

Abstract

Four different type of "focaccia" (Italian flat bread) prepared with the same dough and the same extra-virgin olive oil but with different flavourings, were analyzed. The flat breads were cooked in baker's oven at 220°C for 20 minutes. Lipids were extracted from each sample in laboratory using the Folch method. Further than the indices commonly used to assess the oil quality, non-conventional analytical parameters, like the amount of polymerization, oxidation and hydrolysis compounds, were determined on all samples to better assess the degree of oxidation and hydrolysis of the oils. Silica gel column chromatography and high-performance size exclusion chromatography (HPSEC) were the analytical techniques employed. The experimental data showed that, at the end of the baking, the oil extracted from all samples could not be included in virgin category on the basis of the official methods of analysis. The level of oxidation increased in all samples respect to the crude oil and moreover in all samples oligopolymers of triglycerides were present. The degradation level seems to be influenced by the flavourings employed to make the flat breads.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11587/439570
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