Journal of Food Quality and Hazards Control، جلد ۲، شماره ۲، صفحات ۵۶-۶۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Effect of Fatty Acid Composition on Thermal Stability of Extra Virgin Olive Oil
چکیده انگلیسی مقاله Background: Fatty acids are the main compounds in edible oils. Oil thermal stability 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 oil during heating process. Methods: Totally, eight virgin olive oil samples, including five imported oils from market place of Mahabad and three local ones from Qazvin were analyzed to evaluate their thermal stability. Samples were heated at 120 °C for 4 h. Sampling was carried out in 2 h intervals, then fatty acid composition, peroxide, anisidine and totox values were assessed according to Iran national standards. All determinations were carried out in triplicates, and data were subjected to analysis of compare means (t test) and spearman correlation coefficients using SPSS 16.0. Results: Results show that there is a significant correlation between palmitoleic acid and totox index in 2 h (r=0.786) and 4 h (r=0.762), and the same result is observed between linoleic and totox index in 2 h (r=0.643) and 4 h (r=0.786). But, there is an inverse relationship between oleic acid and totox index in 4 h (r=-0.833). Conclusion: Results indicated that linoleic acid and palmitoleic acid have a reducing effect on thermal stability of extra virgin olive oil in 2 h, but oleic acid increases it in 4 h.
کلیدواژه‌های انگلیسی مقاله Olive Oil, Fatty Acids, Differential Thermal Analysis
نویسندگان مقاله f مولودی | f. moulodi
fayegh.molodi@yahoo.com


p قجربیگی | p. qajarbeigi
department of hygiene and food safety, faculty of health, qazvin university of medical sciences, qazvin, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

k رحمانی | k. rahmani
department of chemistry, mahabad branch, islamic azad university, mahabad, iran

سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

a حاج حسینی بابایی | a haj hosseini babaei
department of chemical engineering, faculty of chemical engineering, zanjan university, zanjan, iran

سازمان اصلی تایید شده: دانشگاه زنجان (Zanjan university)

a محمدپور اصل | a. mohammadpoorasl
department of hygiene and food safety, faculty of health, qazvin university of medical sciences, qazvin, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-80&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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