ASSESSMENT OF THE CHEMICALS AND OXIDATIVE PROPERTIES OF IMPORTED EXTRA VIRGIN OLIVE OILS

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MOULODI F.; QAJARBEIGI P.; HAJ HOSSEINI BABAEI A.; MOHAMMADPOORASL A.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 27-34

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Title

ASSESSMENT OF THE CHEMICALS AND OXIDATIVE PROPERTIES OF IMPORTED EXTRA VIRGIN OLIVE OILS

Author(s)

MOULODI F. | QAJARBEIGI P. | HAJ HOSSEINI BABAEI A. | MOHAMMADPOORASL A. | Issue Writer Certificate

Keywords

CHEMICAL PROPERTIESQ2

EDIBLE OILQ2

OLIVE OILQ1

Abstract

Introduction: OLIVE OIL is one of the most consuming oil and plays important roles in human health and nutrition. Due to the fact that most OLIVE OILs consumed in Iran are imported, therefore the control and OLIVE OIL regulations have important roles in food safety and consumption. This study evaluates the chemical characteristics of imported extra virgin OLIVE OILs.Materials and Methods: In this research work eight samples of extra virgin OLIVE OILs were examined for fatty acid composition, acidity, peroxide value, anisidine value, totox value and oxidative stability (Rancimat) according to the Iranian National Standards. Results: The results of fatty acid composition as expected for OLIVE OILs indicated that oleic acid was the predominant monounsaturated fatty acid with smaller quantities of saturated fatty acids namely palmitic and stearic acids and polyunsaturated fatty acid such as linoleic acid. Other examined factors such as acid, peroxide, anisidine, totax values and oxidative stability were different among the oils that might indicate different qualitative factors involved among the oils.Conclusion: Interpretation of the data suggests that the measured factors are in the standard range, however some other features namely climate and agricultural conditions might affect the quality of the product.

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APA: Copy

MOULODI, F., QAJARBEIGI, P., HAJ HOSSEINI BABAEI, A., & MOHAMMADPOORASL, A.. (2015). ASSESSMENT OF THE CHEMICALS AND OXIDATIVE PROPERTIES OF IMPORTED EXTRA VIRGIN OLIVE OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 27-34. SID. https://sid.ir/paper/143275/en

Vancouver: Copy

MOULODI F., QAJARBEIGI P., HAJ HOSSEINI BABAEI A., MOHAMMADPOORASL A.. ASSESSMENT OF THE CHEMICALS AND OXIDATIVE PROPERTIES OF IMPORTED EXTRA VIRGIN OLIVE OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):27-34. Available from: https://sid.ir/paper/143275/en

IEEE: Copy

F. MOULODI, P. QAJARBEIGI, A. HAJ HOSSEINI BABAEI, and A. MOHAMMADPOORASL, “ASSESSMENT OF THE CHEMICALS AND OXIDATIVE PROPERTIES OF IMPORTED EXTRA VIRGIN OLIVE OILS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 27–34, 2015, [Online]. Available: https://sid.ir/paper/143275/en

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