Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 9, Issue 4 - Serial Number 26, January 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i4.31333

Authors

Sepideh Haghighat Kharazi¹; Reza Esmaeilzadeh kenari²; Zeynab Raftani Amiri³

¹Sari University of Agricultural Sciences and Natural Resources

²sari agricultural sciences and natural resources university

³Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University

Abstract

The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability index. Prior to the treatment, the total amount of phenolic compounds was also measured. Mari oil showed the highest amount of phenolic compounds (P

Keywords

Virgin olive oil; Thermal treatment; Fatty acid composition; Conjugated diene value; Carbonyl value; Color index; Oxidative stability index

References