QUALITY EVALUTION OF THE OLIVE OIL DURING STORAGE TIME

被引：0

作者：

Cobzaru, Claudia ^{[1
]}

Bordeianu, Genoveva ^{[2
]}

Apostolescu, Gabriela Antoaneta ^{[1
]}

Marinoiu, Adriana ^{[3
]}

Cernatescu, Corina ^{[1
]}

机构：

[1] Gheorghe Asachi Tech Univ Iasi, Fac Chem Engn & Environm Protect, D Mangeron Avn 73, Iasi 700050, Romania

[2] Tehn Coll Danubiana Roman, Neamt, Romania

[3] Natl RD Inst Cryogen & Isotop Technol ICIT, 4 Uzinei St, Rm Valcea, Romania

来源：

REVUE ROUMAINE DE CHIMIE | 2016年 / 61卷 / 8-9期

关键词：

olive oil; quality; storage time; EDIBLE OILS;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In this paper, the quality of olive oil during storage time has been investigated. Parameters like free fatty acids (FFA), anisidine value (AV), iodine value (IV), saponification number (SN) were studied and identification of the molecular structure through FT-IR method have been made. During storage time (48 months) an increase in the values of parameters FFA and AV took place that measures the oxidative degradation of the oil. The oxidative stability of the sunflower oil samples stored at room temperature was high. However, the acidity of the sunflower oil increases very little during storage time.

引用

页码：705 / 710

页数：6

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