publication . Article . 2014

The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

Fayegh Moulodi; Peyman Qajarbeigi; Ashraf Haj Hosseini Babaei; Asghar Mohammadpoor Asl;
Open Access Persian
  • Published: 01 Nov 2014 Journal: Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Kirmānshāh (issn: 2251-9068, eissn: 2251-9076, Copyright policy)
  • Publisher: Kermanshah University of Medical Sciences and Health Services
Abstract
Background: Fatty acids are one of the most important compounds in edible oils. Further, the stability of oils depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oils during the heating process. Methods: In total, eight samples of extra virgin olive oil were studied. To evaluate their thermal stability, the oils were heated at 120 ° C for 4 h and sampling was carried out in 2-hour intervals. Then, fatty acid composition, peroxide value, anisidine value and totox value were evaluated according to Iranian national standards. Results: Results sh...
Subjects
free text keywords: Thermal stability, fatty acid composition, extra virgin, edible oil, Medicine, R
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue