| Abstract
| - The evolution of 1,3- and 1,2-isomers of diacylglycerols (DGs) in olive oils obtained from healthyolives and the influence of the olive quality was studied. Healthy olive fruits yielded oils containingalmost exclusively 1,2-isomers whereas altered olives produced oils with significant amounts of 1,3-isomers. Virgin olive oils obtained from various olive cultivars and stored at different temperaturesshowed triacylglycerol hydrolysis and diacylglycerol isomerization depending on the acidity andtemperature. The results indicated that the relationship between acidity and total diacylglycerolcontent has scarce utility for detecting mild refined oil in virgin olive oil. On the other hand, the1,3-/1,2-DG isomers ratio is useful for assessing the genuineness of virgin olive oils with low aciditiesduring the early stages of storage. Keywords: Diacylglycerol; 1,3-isomer; 1,2-isomer; olive fruit quality; oil storage; virgin olive oils
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