Effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil

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Abstract

Previous studies1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the best of our knowledge, only one paper3 dealt with the correlation between viscosity values and relaxation times of simple pure alkyl compounds. Up to now, no papers have been found in literature dealing with viscosity of complex mixtures and their relaxometric properties. In this study, we intended to investigate the effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil which is known as a very complex mixture of lipophilic triglycerides (more than 98%) and waxes, and hydrophilic secondary metabolites (around 2%) such as chlorophyll, salts and sterols. The relaxometric model2,4 applied for the analyses of the NMRD profiles of the oil added with increasing amounts of n-hexane, split the correlation time in two contributions. The first one, modulated by an amplitude indicated as AD, was assigned to translational motions (D). The second component of the correlation time, also modulated by an amplitude indicated as AR, was due to the rotational motions (R). Results revealed that all the relaxometric parameters had a diametric trend. A possible explanation for such a behavior was found in the aggregative properties of the inverse micelle-like1 components of the food oil. In fact, in the absence of n-hexane, all the inverse micelle-like systems, in which triglycerides are shrink together, aggregate, thereby forming large sized units which are subjected to very slow rotations but fast translations. Conversely, as the amount of n-hexane was increased, kinematic viscosity decreased and rotations became preponderant over translations. In fact, n-hexane has the effect to separate the inverse micelle-like systems and to increase rotational freedom degrees over the translational ones. This study confirmed the inverse micelle-like nature of food oils reported in a previous paper1.
Lingua originaleEnglish
Pagineoral 11-oral 11
Numero di pagine1
Stato di pubblicazionePublished - 2011

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Oils
Micelles
Viscosity
Complex Mixtures
Triglycerides
Waxes
Sterols
Chlorophyll
Metabolites
Relaxation time
Olive Oil
Salts
n-hexane

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title = "Effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil",
abstract = "Previous studies1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the best of our knowledge, only one paper3 dealt with the correlation between viscosity values and relaxation times of simple pure alkyl compounds. Up to now, no papers have been found in literature dealing with viscosity of complex mixtures and their relaxometric properties. In this study, we intended to investigate the effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil which is known as a very complex mixture of lipophilic triglycerides (more than 98{\%}) and waxes, and hydrophilic secondary metabolites (around 2{\%}) such as chlorophyll, salts and sterols. The relaxometric model2,4 applied for the analyses of the NMRD profiles of the oil added with increasing amounts of n-hexane, split the correlation time in two contributions. The first one, modulated by an amplitude indicated as AD, was assigned to translational motions (D). The second component of the correlation time, also modulated by an amplitude indicated as AR, was due to the rotational motions (R). Results revealed that all the relaxometric parameters had a diametric trend. A possible explanation for such a behavior was found in the aggregative properties of the inverse micelle-like1 components of the food oil. In fact, in the absence of n-hexane, all the inverse micelle-like systems, in which triglycerides are shrink together, aggregate, thereby forming large sized units which are subjected to very slow rotations but fast translations. Conversely, as the amount of n-hexane was increased, kinematic viscosity decreased and rotations became preponderant over translations. In fact, n-hexane has the effect to separate the inverse micelle-like systems and to increase rotational freedom degrees over the translational ones. This study confirmed the inverse micelle-like nature of food oils reported in a previous paper1.",
keywords = "extra-virgin olive oil, kinematic viscosity, relaxometry",
author = "Pellegrino Conte and Gabriella Butera and Giuseppe Alonzo and {De Pasquale}, Claudio and Farid Aboud",
year = "2011",
language = "English",
pages = "oral 11--oral 11",

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TY - CONF

T1 - Effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil

AU - Conte, Pellegrino

AU - Butera, Gabriella

AU - Alonzo, Giuseppe

AU - De Pasquale, Claudio

AU - Aboud, Farid

PY - 2011

Y1 - 2011

N2 - Previous studies1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the best of our knowledge, only one paper3 dealt with the correlation between viscosity values and relaxation times of simple pure alkyl compounds. Up to now, no papers have been found in literature dealing with viscosity of complex mixtures and their relaxometric properties. In this study, we intended to investigate the effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil which is known as a very complex mixture of lipophilic triglycerides (more than 98%) and waxes, and hydrophilic secondary metabolites (around 2%) such as chlorophyll, salts and sterols. The relaxometric model2,4 applied for the analyses of the NMRD profiles of the oil added with increasing amounts of n-hexane, split the correlation time in two contributions. The first one, modulated by an amplitude indicated as AD, was assigned to translational motions (D). The second component of the correlation time, also modulated by an amplitude indicated as AR, was due to the rotational motions (R). Results revealed that all the relaxometric parameters had a diametric trend. A possible explanation for such a behavior was found in the aggregative properties of the inverse micelle-like1 components of the food oil. In fact, in the absence of n-hexane, all the inverse micelle-like systems, in which triglycerides are shrink together, aggregate, thereby forming large sized units which are subjected to very slow rotations but fast translations. Conversely, as the amount of n-hexane was increased, kinematic viscosity decreased and rotations became preponderant over translations. In fact, n-hexane has the effect to separate the inverse micelle-like systems and to increase rotational freedom degrees over the translational ones. This study confirmed the inverse micelle-like nature of food oils reported in a previous paper1.

AB - Previous studies1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the best of our knowledge, only one paper3 dealt with the correlation between viscosity values and relaxation times of simple pure alkyl compounds. Up to now, no papers have been found in literature dealing with viscosity of complex mixtures and their relaxometric properties. In this study, we intended to investigate the effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil which is known as a very complex mixture of lipophilic triglycerides (more than 98%) and waxes, and hydrophilic secondary metabolites (around 2%) such as chlorophyll, salts and sterols. The relaxometric model2,4 applied for the analyses of the NMRD profiles of the oil added with increasing amounts of n-hexane, split the correlation time in two contributions. The first one, modulated by an amplitude indicated as AD, was assigned to translational motions (D). The second component of the correlation time, also modulated by an amplitude indicated as AR, was due to the rotational motions (R). Results revealed that all the relaxometric parameters had a diametric trend. A possible explanation for such a behavior was found in the aggregative properties of the inverse micelle-like1 components of the food oil. In fact, in the absence of n-hexane, all the inverse micelle-like systems, in which triglycerides are shrink together, aggregate, thereby forming large sized units which are subjected to very slow rotations but fast translations. Conversely, as the amount of n-hexane was increased, kinematic viscosity decreased and rotations became preponderant over translations. In fact, n-hexane has the effect to separate the inverse micelle-like systems and to increase rotational freedom degrees over the translational ones. This study confirmed the inverse micelle-like nature of food oils reported in a previous paper1.

KW - extra-virgin olive oil

KW - kinematic viscosity

KW - relaxometry

UR - http://hdl.handle.net/10447/61534

M3 - Other

SP - oral 11-oral 11

ER -