Title : ( Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil )
Authors: Reza Farhoosh , Mohammad Hossein Haddad khodaparast , Ali Sharif , zohre hoseyni yazdi , atefeh zamani ,
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Abstract
Total amounts of conjugated diene hydroperoxides and carbonyl compounds of a virgin olive oil (VOO) and its purified form as affected by 0.1–6% w/w bene kernel (BKO) and hull (BHO) oils were monitored during 16 h heating at 1808C. The VOO was more prone to the production of off-flavour carbonyl compounds than to the formation of conjugated diene hydroperoxides. The VOOs oxidative stability decreased significantly due to the removal of the indigenous antioxidative compounds. Oxidative stability, especially regarding the secondary oxidation, significantly improved with increasing concentrations of the BKO than with those of the BHO.
Keywords
, Bene, Carbonyl value, Conjugated diene value, Synergism, Virgin olive oil
@article{paperid:1030847,
author = {Farhoosh, Reza and Haddad Khodaparast, Mohammad Hossein and Sharif, Ali and Hoseyni Yazdi, Zohre and Zamani, Atefeh},
title = {Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil},
journal = {European Journal of Lipid Science and Technology},
year = {2012},
volume = {114},
number = {11},
month = {November},
issn = {1438-7697},
pages = {1284--1291},
numpages = {7},
keywords = {Bene; Carbonyl value; Conjugated diene value; Synergism; Virgin olive oil},
}
%0 Journal Article
%T Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil
%A Farhoosh, Reza
%A Haddad Khodaparast, Mohammad Hossein
%A Sharif, Ali
%A Hoseyni Yazdi, Zohre
%A Zamani, Atefeh
%J European Journal of Lipid Science and Technology
%@ 1438-7697
%D 2012
