Contenuto e struttura dei gliceridi parziali in oli di oliva vergini. Loro evoluzione in differenti condizioni di ottenimento e di conservazione

In this work is estimated «a state of conservation» of extra virgin olive oils and also quality-freshness index, by the determination of 1.2 and 1.3 diglyceride (D6) content. The total DG and the free fatty acid evaluation show the existence of a correlation between these two analytical parameters. This correlation is able to identify a large number of «un-genuine» extra virgin olive oils obtained by partially neutralization and deodorization or blanded with «natural» extra virgin olive oils