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oxidative stability of olive oil after food processing and

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Oxidative stability of olive oil after food

Aug 15, 2010  The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60. min of processing at 180 °C.. Olive oil samples were not oxidised, independently of the olive oil

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Oxidative stability of olive oil after food

The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60. min of processing at 180 °C.. Olive oil samples were not oxidised, independently of the olive oil quality used.

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Oxidative stability of olive oil after food processing and ...

Journal article : Food Chemistry 2010 Vol.121 No.4 pp.1177-1187. showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180°C. Olive oil samples were not oxidised, independently of the olive oil quality used.

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Oxidative stability of olive oil after food

DOI: 10.1016/J.FOODCHEM.2010.02.001 Corpus ID: 85404375. Oxidative stability of olive oil after food processing and comparison with other vegetable oils @article{Silva2010OxidativeSO, title={Oxidative stability of olive oil after food processing and comparison with other vegetable oils}, author={L. Silva and Joana Pinto and J. Carrola and F. Paiva-Martins}, journal={Food

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Oxidative stability of olive oil after food

Request PDF On Aug 1, 2010, Lisete Silva and others published Oxidative stability of olive oil after food processing and comparison with other vegetable oils Find, read and cite all the ...

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Oxidative stability of olive oil and its

Nov 01, 2010  To determine the oxidative stability of olive oils after processing and therefore, the antioxidant capacity of the remaining antioxidants in the oils, samples were oxidized in the dark at 60 °C. All samples showed similar stability during the whole test.

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Determination of the oxidative stability of olive

Mar 01, 2019  Degradation of olive oil quality is unavoidable and starts immediately after the olive oil extraction due to lipid oxidation, which may lead to rancidity or to hydrolytic degradations , . Virgin olive oil (VOO) generally provides greater resistance to oxidation than heat-extracted oil under normal storage conditions (12–18+ months), with ...

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Olive oil stability under deep-frying conditions

The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%).

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Advantages of thermal stability of virgin olive oil over ...

The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p -anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing.

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Oxidative stability of olive oil after food processing and ...

Sep 15, 2015  The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 °C. Olive oil samples were not oxidised, independently of the olive oil

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Improving the oxidative stability of virgin olive oil ...

May 17, 2021  The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids. Food Chemistry, 111 (1), 121–126. 10.1016/j.foodchem.2008.03.045 [Google Scholar] Lanza, B. , Ninfali, P. (2020). Antioxidants in extra virgin olive oil and table olives: Connections between agriculture and processing for health choices.

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Oxidative stability of olive oil and its polyphenolic ...

The changes in the stability and phenolic content of an extra-virgin olive oil and an olive oil following boiling operation in the presence of vegetables have been studied. After the boiling process, none of the olive oil samples was oxidized, independently of the olive oil quality used.

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(PDF) Oxidative stability of virgin olive oils

The stability of olive oil (OO) usually ranges from 9 to more than 18 months; and hence, mainly because of the long time (12-24 months) that such studies

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New filtration systems for extra-virgin olive oil: effect ...

After filtration, the oxidative stability was reduced. The behavior of the polyphenols and water content on the filtration process could explain the lowest oxidative stability of filtered EVOO. Moreover, the results of the sensorial analysis confirmed that filtration using inert gases did not decrease the intensity of the main positive sensory ...

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Oxidative Stability of Virgin Olive Oil Supplemented with ...

Jul 26, 2016  The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K 232 and K 268 values) of EOs were compared with those of BHT and β-carotene. As a result, the lowest peroxide value, p

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Physico-Chemical Properties, Composition, and Oxidative ...

Keywords: Olive oil, Soybean oil, Oil stability, Physico-chemical properties, Antioxidant activities. INTRODUCTION Olive oil is a product that is widely produced and consumed throughout the ages in Mediterranean cuisine and is highly appreciated for its delicious taste and aroma, as well as for its nutritional properties.[1]

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Oxidative Stability, Microbial Safety, and Sensory ...

May 15, 2021  The infused oils were stored in dark glass bottles under nitrogen at a room temperature until analysis. Freshly prepared oils were tested, and also after 2, 4, and 6 months of storage to assess the oil quality, microbial safety of the oil, oxidative stability

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Advantages of thermal stability of virgin olive oil over ...

The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p -anisidin value and oxidative stability), acid value and fatty acid compositions. The oil samples were exposed to heat treatment at 180 °C and qualitative parameters were determined at 0, 60, and 90 min after thermal processing.

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Evaluation of the Influence of Thermal Oxidation on the ...

May 12, 2007  Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process. LWT - Food Science and Technology 2010, 43 (9) , 1336-1344. DOI: 10.1016/j.lwt.2010.05.013. Lisete Silva, Joana Pinto, Joana Carrola, Fátima Paiva-Martins. Oxidative stability of olive oil after food processing and comparison with other vegetable oils.

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Oxidative stability of virgin olive oil Request PDF

In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and ...

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Changes occurring in chemical composition and oxidative ...

– In present study, " Saurani " Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU) " (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture

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(PDF) Effects of polyphenol enzymatic-oxidation on the ...

Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil. Food Research International, 2013. Andrea Ceglie. Ruggero Angelico. Andrea Ceglie. Ruggero Angelico. Download PDF. Download Full PDF Package. This paper. A

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Changes in extra-virgin olive oil added with Lycium ...

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such ...

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(PDF) Oxidative stability of virgin olive oil

This paper covers the main aspects related to the oxidative stability of virgin olive oil during storage as well as at the high temperatures of the main processes of food preparation, i.e., frying ...

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Oxidative stability of virgin olive oil Request PDF

In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and ...

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Improving the oxidative stability of virgin olive oil ...

In this stage, oxidative stability of olive oil, olive oil containing 100–500 µg/ml formulated Vit-C, olive oil containing blank microemulsion, and olive oil containing 100 and 200 µg/ml TBHQ were examined. ... research the synergistic correlation of natural antioxidants present in olive oil and Vit-C during storage and heat food processing ...

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Oxidative Stability of Virgin Olive Oil Supplemented with ...

Jul 26, 2016  The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K 232 and K 268 values) of EOs were compared with those of BHT and β-carotene. As a result, the lowest peroxide value, p

View More

Oxidative Stability of Virgin Olive Oil Supplemented with ...

Jul 26, 2016  The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K 232 and K 268 values) of EOs were compared with those of BHT and β-carotene. As a result, the lowest peroxide value, p

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Application and stability of natural antioxidants in ...

Jul 06, 2013  In all cases, the crude sunflower oil showed the lowest oxidative stability whereas the quality of sunflower oil increased at higher concentrations of olive waste extract. They concluded that concentration of 200 ppm and higher of olive cake extract is more effective in increasing the protection factor and calculated oxidative stability at ...

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Mechanisms and Factors for Edible Oil Oxidation

oxygen concentration, oil processing, and fatty acid composition also affect the oxidative stability of edible oil. Introduction Oxidative stability of oils is the resistance to oxidation during processing and storage (Guillen and Cabo 2002). Resistance to oxidation can be expressed as the period of time necessary to at-

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Evaluation of the Influence of Thermal Oxidation on the ...

May 12, 2007  Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process. LWT - Food Science and Technology 2010, 43 (9) , 1336-1344. DOI: 10.1016/j.lwt.2010.05.013. Lisete Silva, Joana Pinto, Joana Carrola, Fátima Paiva-Martins. Oxidative stability of olive oil after food processing and comparison with other vegetable oils.

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Development and Stability Assessment of Coenzyme Q10 ...

Oct 09, 2018  Coenzyme Q10 (CoQ10) presents multiple health benefits as an essential molecule for every cell and as an excellent antioxidant compound; however, its oral intake is challenging due to its low water solubility. Oil-in-water (o/w) nanoemulsions are considered excellent delivery systems for CoQ10, offering high protection and controlled release of the

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Changes in extra-virgin olive oil added with Lycium ...

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such ...

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An Overview of Natural Extracts with Antioxidant Activity ...

Aug 08, 2020  oxidation reactions with the formation of dangerous secondary products, above all after drastic heat treatments (i.e., frying) [1]. Numerous strategies can be used to increase oil oxidative stability during processing and storage, including: avoiding light, oxygen and high temperatures, changing the oil

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Effect of olive fruit freezing on oxidative stability of ...

Olives, in fact, contain oxidative stability of olive oil, and a higher degree of stability oxidoreductase enzymes, such as polyphenoloxidase and per- was seen for the sample produced from frozen olives compared oxidase, which may oxidize polyphenols and reduce the health- to that where the olives were allowed to thaw before processing. related ...

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Vitamin E supplementation increases the stability and the ...

Two experiments were carried out to investigate if the supplementation with vitamin E affects refined olive oil response to oxidation regarding the stability of the oil and the protection in vivo against lipid peroxidation in rats after its intake in comparison with other edible oils. In experiment

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Effect of unsaponifiable matter extracted from Pistacia ...

Oxidative stability of olive oil samples without and with different levels of UFO (50, 100, 250, 500, 750 and 1000 ppm) and TBHQ (100 ppm) were studied via evaluation of conjugated diene value, carbonyl value, oil/oxidative stability index, acid value and total tocopherol (TT) contents through 8 h thermal process at 170 °C.

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