QUANTITATIVE DETERMINATION OF α AND ß DIGLYCERIDES IN VIRGIN OILS EXTRACTED FROM STORED FRUITS.

J.M. García, J.M. Castellano, M.C. Pérez-Camino
In this paper, the quantity of total glyceridic polar compounds in virgin olive oils extracted from stored fruits was determined by means column chromatography. Olives fruits were stored at three different temperatures for up to two months. Evolution of each minor glyceridic compound (free fatty acids, mono and diglycerides) was followed by Thin Layer Chromatography-Flame Ionization Detector (TLC-FID). Quantitative determination of a and b diglyceride was performed by using a calibration graph.
García, J.M., Castellano, J.M. and Pérez-Camino, M.C. (1994). QUANTITATIVE DETERMINATION OF α AND ß DIGLYCERIDES IN VIRGIN OILS EXTRACTED FROM STORED FRUITS.. Acta Hortic. 356, 351-353
DOI: 10.17660/ActaHortic.1994.356.74
https://doi.org/10.17660/ActaHortic.1994.356.74
Olive fruits, storage temperatures, column chromatography, polar compounds, TLC-FID

Acta Horticulturae