COMPARISON THE PEROXIDE VALUE OF CRUDE OLIVE OIL AND REFINED OLIVE OILBY CONSIDERING THE TEMPERATURE

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EBRAHIMI N.; JAHEDKHANIKI G.; KESHAVARZ A.; SHARAIATIFAR N.; NABIZADEH R.; SEDIGHARA P.

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Journal: NUTRITION AND FOOD SCIENCES RESEARCH Year:2014 | Volume:1 | Issue:SUPPL. (1) Page(s): 101-101

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Title

COMPARISON THE PEROXIDE VALUE OF CRUDE OLIVE OIL AND REFINED OLIVE OILBY CONSIDERING THE TEMPERATURE

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Keywords

CRUDEOLIVE OIL

REFINED OLIVE OIL

PEROXIDE VALUE

Abstract

Background: Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. Oxidation stability is a chemical reaction that occurs with a combination of the lubricating oil and oxygen. The rate of oxidation is accelerated by high temperatures, water, acids and catalysts such as copper. Because of the importance of heat we decided to do this study.Methods: Examples were including crude and REFINED OLIVE OILs of the 4 several brands. First the PEROXIDE VALUE was measured in total samples. And then they transferred in the Oven with cooking temperature (100oC) and after a period of 10 min and 20 min, we measured the PEROXIDE VALUE also.Results: PEROXIDE VALUE was in the range of 5.4-0.8 (meq O2/ kg oil). It was seen in crude olive oil between the initial state and time temperatures in 10 and 20 minutes and also between heat in 10 and 20 minutes p-value was more than 0.05.Also it was seen in REFINED OLIVE OIL between the initial state and heat in 10 and 20 minutes p-value was less than 0.001 but between time temperatures in 10 and 20 minutes p-value was more than 0.05.Conclusions: In this study, heating dosent leads to a significant increase in PEROXIDE VALUE in crude olive oil. On the other heating REFINED OLIVE OIL resulted in a significant increase in PEROXIDE VALUE. But in the time temperatures between 10 minutes and 20 minutes, there was no significant difference in the number of peroxide.

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APA: Copy

EBRAHIMI, N., JAHEDKHANIKI, G., SHARAIATIFAR, N., NABIZADEH, R., SEDIGHARA, P., & KESHAVARZ, A.. (2014). COMPARISON THE PEROXIDE VALUE OF CRUDE OLIVE OIL AND REFINED OLIVE OILBY CONSIDERING THE TEMPERATURE. NUTRITION AND FOOD SCIENCES RESEARCH, 1(SUPPL. (1)), 101-101. SID. https://sid.ir/paper/342593/en

Vancouver: Copy

EBRAHIMI N., JAHEDKHANIKI G., SHARAIATIFAR N., NABIZADEH R., SEDIGHARA P., KESHAVARZ A.. COMPARISON THE PEROXIDE VALUE OF CRUDE OLIVE OIL AND REFINED OLIVE OILBY CONSIDERING THE TEMPERATURE. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2014;1(SUPPL. (1)):101-101. Available from: https://sid.ir/paper/342593/en

IEEE: Copy

N. EBRAHIMI, G. JAHEDKHANIKI, N. SHARAIATIFAR, R. NABIZADEH, P. SEDIGHARA, and A. KESHAVARZ, “COMPARISON THE PEROXIDE VALUE OF CRUDE OLIVE OIL AND REFINED OLIVE OILBY CONSIDERING THE TEMPERATURE,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 1, no. SUPPL. (1), pp. 101–101, 2014, [Online]. Available: https://sid.ir/paper/342593/en

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