Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10oC/min) were analyzed with the differences between duplicates being lowest when the analysis was carried out at 5°C/min. An important varietal effect (p<0.05) was observed in the profiles DSC of these oils. These differences are more valuable in the profiles and values of the temperatures of the transition peaks, obtained during the melting process. Oils with medium-high (250 ppm) levels of polyphenol content showed a significant effect (p<0.05) in the values of the temperatures of the all transition peaks.
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Márquez et al. (2007) studied this question.
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