METHOD FOR EVALUATING OLIVE OIL AND METHOD FOR MANUFACTURING OLIVE OIL

Title:

METHOD FOR EVALUATING OLIVE OIL AND METHOD FOR MANUFACTURING OLIVE OIL

Document Type and Number:

Japanese Patent JP2023148224

Kind Code:

A

Abstract:

To provide a method for evaluating olive oil, capable of evaluating freshness of the olive oil, that is, a time from harvest to oil expression of olive fruits by analyzing the olive oil.SOLUTION: A method for evaluating olive oil includes: quantifying an enzyme oxidation amount of α-linolenic acid in the olive oil on the basis of a difference an amount of 13(S)-linolenic acid hydroperoxide and an amount of 13(R)-linolenic acid hydroperoxide contained in the olive oil; and evaluating a time from harvest to oil expression of olive fruits used as a raw material of the olive oil on the basis of the enzyme oxidation amount.SELECTED DRAWING: Figure 2

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Inventors:

SAKAINO MASAYOSHI
KATO TOSHIHARU
NAKAGAWA KIYOTAKA
NISHIMURA SAKI
IMAYOSHI JUN

Application Number:

JP2022056130A

Publication Date:

October 13, 2023

Filing Date:

March 30, 2022

Export Citation:

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Assignee:

J OIL MILLS INC
UNIV TOHOKU

International Classes:

G01N33/03; G01N30/02; G01N30/04; G01N30/86; G01N30/88

Attorney, Agent or Firm:

Hiroshi Kobayashi
Kyoko Tamura

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