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Information Journal Paper

Title

THE EFFECT OF AQUEOUS EXTRACTS OF OLIVE LEAVES ON THE THERMAL STABILITY OF CANOLA OIL

Pages

  101-111

Abstract

 Fats and oils are valuable foods that operate as the medium of heat transfer to the food. Oxidation is an important factor for decaying oil, that one way to prevent oxidation is adding ANTIOXIDANTS. In this study, aqueous extract in Olive leave was extracted as a natural antioxidant. First, the amount of phenolic compounds content in aqueous extract was measured. Then the method of beta carotene - linoleic acid was applied to determine antioxidant power and activity of extracts. Each extract at two concentrations of 400ppm and 800ppm added to CANOLA OIL and heated at temperature of 180Co for 24 hours in a period of 4 hours. The parameters of acid value, peroxide value, conjugated value, carbonyl value, color index, polar compounds of heated samples comparing the Samples containing synthetic antioxidant TBHQ were compared and evaluated. According with the obtained results, the extract extracted by maceration method, aqueous of olive leaf has the best performance comparing the other samples and TBHQ.

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    APA: Copy

    KHABAR, I., & GOLESTAN, L.. (2015). THE EFFECT OF AQUEOUS EXTRACTS OF OLIVE LEAVES ON THE THERMAL STABILITY OF CANOLA OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 101-111. SID. https://sid.ir/paper/72155/en

    Vancouver: Copy

    KHABAR I., GOLESTAN L.. THE EFFECT OF AQUEOUS EXTRACTS OF OLIVE LEAVES ON THE THERMAL STABILITY OF CANOLA OIL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):101-111. Available from: https://sid.ir/paper/72155/en

    IEEE: Copy

    I. KHABAR, and L. GOLESTAN, “THE EFFECT OF AQUEOUS EXTRACTS OF OLIVE LEAVES ON THE THERMAL STABILITY OF CANOLA OIL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 101–111, 2015, [Online]. Available: https://sid.ir/paper/72155/en

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