Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions
نویسندگان
چکیده
منابع مشابه
oxidative stability of iranian commercial olive oils
in the present study, the oxidative stability of nine iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. in total, the foreign samples had the mufa/pufa ratios (av. 9.27) higher than those of domestic ones (av. 5.70). the peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg an...
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سنتز سبز نانوذرات فلزی (nps) درسالهای اخیر توجه بسیارزیادی را به خود جلب کرده است. زیرا این پروتوکل کم هزینه وسازگار با محیط زیست از روش های استاندارد سنتز. در این پایان نامه ما گزارش میکنیم یک روش ساده و سازگار با محیط زیست برای سنتز نانوذرات نقره با استفاده از محلول آبی عصاره گیاه allium iranicum به عنوان یک عامل کاهش دهنده ی طبیعی. نانو ذرات نقره مشخص شد با استفاده از تکنیک های uv-visible، x...
Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils
Raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. Studies were conducted on some quality characteristics of sesame and olive oils. The following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg oil; chlorophylls 0.04, 0.09 ...
متن کاملChemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétou...
متن کاملphysicochemical properties and oxidative stability of some virgin and processed olive oils
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...
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ژورنال
عنوان ژورنال: European Journal of Lipid Science and Technology
سال: 2008
ISSN: 1438-7697,1438-9312
DOI: 10.1002/ejlt.200700246