Determination of Seasonal Changes in Olive Oil by Using Differential Scanning Calorimetry Heating Thermograms

Abstract

Thermal properties (upon heating) of extra virgin olive oils (EVOOs) from Aegean cultivars were determined to evaluate the possibility of using differential scanning calorimetry (DSC) as a tool for monitoring seasonal changes in chemical composition. Chemical properties of the samples were analyzed to assess the relationship between the thermal properties and chemical properties as well. The thermal properties of Aegean cultivars were found to be influenced by major components (palmitic acid, oleic acid, linoleic acid, triolein and palmitodiolein). The melting offset temperature, the temperature range of melting and the melting enthalpy of Aegean cultivars presented significant differences with respect to crop season (p < 0.05). DSC may be utilized to evaluate compositional changes with respect to crop season.