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[Variations in fatty acids, tocopherol and other quality parameters of virgin olive oil subjected to refining
A Bonilla Polo1, J J Murillo Ramos, J González Bonillo
1Laboratorio de Medio Ambiente de la Diputación General de Aragón, España.
Abstract:
In the refining process of the oil, this is subjected to extreme conditions, and there is an interest in knowing the comparative variation in the contents of fatty acids, alpha tocopherol and other quality indicating parameters during the refining process carried out under the same conditions as in industry, but in the laboratory. Refined oil is a product which meets the characteristics of the food regulations, but which, due to the decrease in the alpha tocopherol content and in polyunsaturated fatty acids, has decreased some of its excellent nutritional properties. The process with the greatest influence is saponification.