%0 Journal Article
%T Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage
%A de Leonardis
%A A.
%A Macciola
%A V.
%A de Felice
%A M.
%J Grasas y Aceites
%D 2001
%I Consejo Superior de Investigaciones Cient赤ficas
%X The use of the extra virgin olive oil as covering in food preserves presents some problems and still today object of study. With this research it was investigate the changes of some analytical parameters that occur during the storage in the olive oils used as covering in eggplant preserves. It was ascertained that in the oils in presence of the eggplants a drastic decrease of the total phenols was verified immediately after the thermal treatment affecting the oxidative processes. Besides it was observed that in all the oils stored under light the values of the K270.   K, the total chlorophylls and the 1,2-DG36/1,3-DG36 ratio were significantly changed. El uso de aceite de oliva virgen extra como cobertura en conservas alimentarias presenta una serie de problemas que son todav赤a hoy objeto de estudio. El objetivo de este estudio fue investigar los cambios de algunos par芍metros anal赤ticos producidos durante el almacenamiento en aceite de oliva usado como cobertura en la conservaci車n de berenjenas. Se encontr車 que el aceite que ha estado en contacto con las berenjenas, sufri車 una disminuci車n de los fenoles totales inmediatamente despu谷s del tratamiento t谷rmico, afectando a los procesos oxidativos. Se observ車 asimismo, que en todos los aceites almacenados a la luz variaron significativamente los valores del K270, del   K, de la clorofila y de la proporci車n de 1,2-DG36/1,3- DG36.
%K Eggplant
%K Olive oil
%K Preserve
%K Storage
%K Time
%K Aceite de oliva
%K Almacenamiento
%K Berenjena
%K Cobertura
%K Tiempo
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/380/383