Volume 17, Issue 4 (2015)
JAST 2015, 17(4): 847-858 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Najafi V, Barzegar M, Sahari M A. Physicochemical Properties and Oxidative Stability of Some Virgin and Processed Olive Oils. JAST 2015; 17 (4) :847-858
URL: http://jast.modares.ac.ir/article-23-1695-en.html
URL: http://jast.modares.ac.ir/article-23-1695-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, Islamic Republic of Iran.
Abstract: (10957 Views)
This study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (Leccino and Frantoio cultivars). Results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. Acid values of virgin Frantoio and processed Leccino were 0.78 and 0.18 mg KOH/g oil, with peroxide values (PV) of 8.74 and 6.03 meq O2/kg oil, respectively. Virgin Leccino had the highest oxidative stability index with induction period of 18.83 h. The highest contents of phenolics, 321.14 mg/kg, tocopherols, 455.25 mg/kg, and sterols, 2189.1 mg/kg, were recorded in virgin Leccino oil. Laboratory processing of virgin olive oil decreased the phenolics to 70%, tocopherols to 50%, and sterols to 25%. Finally, based on the higher content of antioxidant compounds, the virgin Leccino oil had higher oxidative stability and bioactivity than Frantoio oil.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2014/03/3 | Accepted: 2014/08/30 | Published: 2015/07/1
Received: 2014/03/3 | Accepted: 2014/08/30 | Published: 2015/07/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |