Title : ( Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values )
Authors: Reza Farhoosh , Mohammad Hossein Haddad khodaparast , Ali Sharif , somayeh alavi rafiee ,
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Abstract
The changes in polar (POV), conjugated diene (CDV), and carbonyl (CV) values of a set of olive oil samples with a wide range of compositional parameters were monitored during 16 h heating at 180 C. The POV, CDV, and CV linearly changed till the end of the heating process and increased on average from 6.8%, 7.0 mmol/l, and 11.7 lmol/g to 30.1%, 29.3 mmol/l, and 58.1 lmol/g, respectively. The CDV and CV of the olive oil samples were significantly correlated with the POV (R2 > 0.98). The limits of 24% and 27% POV corresponded to 24.5 and 27.4 mmol/l CDV and 45.1 and 51.0 lmol/g CV, respectively.
Keywords
, Carbonyl value, Conjugated diene value, Rejection point, Olive oil, Polar value
@article{paperid:1024448,
author = {Farhoosh, Reza and Haddad Khodaparast, Mohammad Hossein and Sharif, Ali and Alavi Rafiee, Somayeh},
title = {Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values},
journal = {Food Chemistry},
year = {2012},
volume = {131},
number = {4},
month = {April},
issn = {0308-8146},
pages = {1385--1390},
numpages = {5},
keywords = {Carbonyl value; Conjugated diene value; Rejection point; Olive oil; Polar value},
}
%0 Journal Article
%T Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values
%A Farhoosh, Reza
%A Haddad Khodaparast, Mohammad Hossein
%A Sharif, Ali
%A Alavi Rafiee, Somayeh
%J Food Chemistry
%@ 0308-8146
%D 2012
