3 research outputs found
Chemical characterization of organic and non-organic virgin olive oils
Organic food products have shown to have lower environmental impact and lower presence of
chemical residues. Consumers generally have positive attitudes towards organic food
because of superior taste, environment-friendliness, health, food safety and animal
welfare. During last years, the demand of consumers for organic virgin olive oils have
been increased as a result of their high quality image from nutritional and health
aspects. In this work sixteen virgin olive oil samples, four obtained by organic and
twelve from non-organic cultivation, were analysed by their quality parameters (acidity,
peroxide value and UV absorption), fatty acids, sterols and volatile compounds. Quality
parameters were not able to discriminate between organic and non-organic samples although
significant differences were found in the values of acidity and K270. Fatty
acids and sterols content were able to discriminate samples according to their cultivar
but did not show capacity differentiating the samples according to the cultivation system.
The results of volatile analysis show that in general terms the organic virgin olive oils
showed a higher concentration of volatile compounds, except for the aldehydes, whose
concentration was higher in the non-organic oils, and the acids, whose concentration was
similar in the both oil classes. The concentration of ketones, aldehydes, and alcohols
showed significant variations (p < 0.05) between the two types of oils
Derecho con literatura
Conferència a cĂ rrec de JosĂ© Calvo González de la Universidad de Málaga sobre Dret i Literatura o cultura literĂ ria del Dret, emmarcada dins els Seminaris Permanents del MĂ ster en Cultura JurĂdica de l'any 201