The most reliable technique seems to be the
determination of fatty acid methyl and ethyl esters (fatty acid alkyl
esters, FAAEs) as methyl esters of fatty acid (FAMEs) and the ethyl
esters of fatty acids (FAEEs) which are present in the waxy fraction
of olive oils (Biedermann et al., 2008; Mariani & Bellan, 2008).
In good quality EVOOs, FAMEs and FAEEs are present in very small
amounts, yet they are present in higher amounts in virgin, lampante
olive oils (Mariani & Bellan, 2011) and in the second olive processing
oil (the so-called repaso)
The most reliable technique seems to be thedetermination of fatty acid methyl and ethyl esters (fatty acid alkylesters, FAAEs) as methyl esters of fatty acid (FAMEs) and the ethylesters of fatty acids (FAEEs) which are present in the waxy fractionof olive oils (Biedermann et al., 2008; Mariani & Bellan, 2008). In good quality EVOOs, FAMEs and FAEEs are present in very smallamounts, yet they are present in higher amounts in virgin, lampanteolive oils (Mariani & Bellan, 2011) and in the second olive processingoil (the so-called repaso)
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