COMPARISON OF THERMAL STABILITY OF EXTRA VIRGIN OLIVE OIL

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOLUDI F.; GHAJAR BEYGI P.; HAJ HOSSEINI BABAEI A.; MOHAMMADPOUR ASL A.; MAHMOUDZADEH F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: NUTRITION AND FOOD SCIENCES RESEARCH Year:2014 | Volume:1 | Issue:SUPPL. (1) Page(s): 188-188

Download Full-Text

View:

228

Download:

Cites:

Information Journal Paper

Title

COMPARISON OF THERMAL STABILITY OF EXTRA VIRGIN OLIVE OIL

Author(s)

Keywords

EDIBLE OIL

OLIVE OIL

THERMAL STABILITY

Abstract

Background: Heating at high temperatures creates a large change in the chemical properties of oils. Further research is necessary to choose the type and quality of the oil is due to its effects on health. Extra virgin OLIVE OIL is considered one of the best due to the beneficial effects of dietary oils. The aim of this study was to compare the THERMAL STABILITY of extra virgin OLIVE OIL, Iranian and foreign.Methods: Eight samples of OLIVE OIL were tested in this study.Oils were heated at 120oC for 4 h to evaluate the THERMAL STABILITY, were sampled every 2 hours. Fatty acid composition, acid value, peroxide value, anisidine value, totox value, oxidative stability Rancimat, was conducted in accordance with Iranian national standards.Results: Results showed that oleic acid, the major fatty acid in OLIVE OIL, its value is between 69 to 74 percent. There was a significant relationship between time and acid value (P=0.013), peroxide value (P≤0.001), anisidine value (P≤0.001), totox value (P≤0.001). There is no significant relationship between changes in oil and acid value, peroxide value, anisidinevalue, But with totox value (P=0.003) a significant relationship was observed.Conclusion: Interpretation of the data suggests that the thermal process is changing the index of acidity, peroxide, anisidine and totox. The changes will further increase with time. The results will be receiving extra virgin OLIVE OIL external to the Iranian type features are better and are more resistant to heat.

Cites

No record.

References

No record.

Cite

APA: Copy

MOLUDI, F., GHAJAR BEYGI, P., HAJ HOSSEINI BABAEI, A., MOHAMMADPOUR ASL, A., & MAHMOUDZADEH, F.. (2014). COMPARISON OF THERMAL STABILITY OF EXTRA VIRGIN OLIVE OIL. NUTRITION AND FOOD SCIENCES RESEARCH, 1(SUPPL. (1)), 188-188. SID. https://sid.ir/paper/342693/en

Vancouver: Copy

MOLUDI F., GHAJAR BEYGI P., HAJ HOSSEINI BABAEI A., MOHAMMADPOUR ASL A., MAHMOUDZADEH F.. COMPARISON OF THERMAL STABILITY OF EXTRA VIRGIN OLIVE OIL. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2014;1(SUPPL. (1)):188-188. Available from: https://sid.ir/paper/342693/en

IEEE: Copy

F. MOLUDI, P. GHAJAR BEYGI, A. HAJ HOSSEINI BABAEI, A. MOHAMMADPOUR ASL, and F. MAHMOUDZADEH, “COMPARISON OF THERMAL STABILITY OF EXTRA VIRGIN OLIVE OIL,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 1, no. SUPPL. (1), pp. 188–188, 2014, [Online]. Available: https://sid.ir/paper/342693/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops