Comparative Study and Quality Evaluation of Italian Focaccias Seasoned with Extra Virgin Olive Oil |
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Authors: | Debora Delcuratolo Vito Michele Paradiso Raffaella Nasti |
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Affiliation: | Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, Sezione di Scienze e Tecnologie Alimentari , Università degli Studi di Bari , Via Amendola, Bari, Italy |
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Abstract: | An extra virgin olive oil was used as seasoning for three different types of focaccia produced on an industrial scale. This oil and samples of the oil extracted from the focaccias after baking were submitted to routine analyses and to silica gel column chromatography to separate polar compounds. These were then subjected to high performance size-exclusion chromatographic (HPSEC) analysis and it allowed to determine oxidative and hydrolytic degradation products. The results were compared with those obtained from artisan focaccias, seasoned with the same oil and toppings, by statistical analyses. The different technologies and the toppings employed directed in different ways the oxidative and hydrolytic processes in the oil. |
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Keywords: | Focaccia Extra virgin olive oil Oxidation HPSEC Baking technologies |
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