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oxidative stability of olive oil after food processing and

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

2010-8-15  Each sample was performed in triplicate. After processing at 180 °C, the oil and foods were separated, weighed and frozen at −20 °C under vacuum. Oil uptake by food was estimated by weighing the separated oil in the glass beakers before and after processing. Five grams of each oil sample were kept for 1 month at 4 °C.2.4.

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

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 ...

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 Chemistry}, year={2010 ...

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

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 polyphenolic ...

2010-11-1  After boiling processing, all olive oil samples were not oxidized, independently of the olive oil quality used. However, in contrast with tocopherols, all polyphenolic components decreased in concentration with the thermal treatment and this decrease was dramatic in the presence of food probably because of its trace metals content.

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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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Oxidative Stability and Changes in Chemical Composition

2015-2-6  FAO/WHO Alimentarius Codex (2009) Codex standard for olive oil, virgin and refined and for refined olive-pomacem oil. Food Stand Progr 8:25–39. Google Scholar 19. Silva L, Pinto J, Carrola J, Paiva-Martins F (2010) Oxidative stability of olive oil after food processing and comparison with other vegetable oils.

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(PDF) Oxidative stability of virgin olive oils

The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated. Total hydrophilic phenols and the ...

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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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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. However, in contrast with tocopherols, all polyphenolic components decreased in concentration with the ...

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(PDF) Oxidative stability of virgin olive oil

Oxidative stability of virgin olive oil. Virgin olive oil has a high resistance to oxidative deterioration due to both a triacylglyc-. erol composition low in polyunsaturated fatty acids and a ...

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Oxidative Stability and Changes in Chemical Composition

2015-2-6  FAO/WHO Alimentarius Codex (2009) Codex standard for olive oil, virgin and refined and for refined olive-pomacem oil. Food Stand Progr 8:25–39. Google Scholar 19. Silva L, Pinto J, Carrola J, Paiva-Martins F (2010) Oxidative stability of olive oil after food

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(PDF) Oxidative stability of virgin olive oils

The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated. Total hydrophilic phenols and the ...

View More

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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Oxidative Stability of Virgin Olive Oil Supplemented with ...

2016-7-26  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-anisidine value, K 232 and K 268 ...

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Physical and oxidative stability of functional olive oil ...

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20%

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[PDF] Oxidative Stability And Shelf Life Of Foods ...

2016-1-19  This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.

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[PDF] Oxidative Stability And Shelf Life Of Foods ...

2016-1-19  Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf ...

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The antioxidant capacity and oxidative stability of virgin ...

2008-11-1  Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food.Lecithin addition slightly increased the concentration of tocopherols and considerably increased K270 values.

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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. However, in contrast with tocopherols, all polyphenolic components decreased in concentration with the ...

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Oxidative Stability and Changes in Chemical Composition

2015-2-6  FAO/WHO Alimentarius Codex (2009) Codex standard for olive oil, virgin and refined and for refined olive-pomacem oil. Food Stand Progr 8:25–39. Google Scholar 19. Silva L, Pinto J, Carrola J, Paiva-Martins F (2010) Oxidative stability of olive oil after food

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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%).

View More

Oxidative Stability of Virgin Olive Oil Supplemented with ...

2016-7-26  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-anisidine value, K 232 and K 268 ...

View More

Physical and oxidative stability of functional olive oil ...

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20%

View More

Oxidative Stability of Virgin Olive Oil Supplemented with ...

2016-7-26  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-anisidine value, K 232 and K 268 ...

View More

[PDF] Oxidative Stability And Shelf Life Of Foods ...

2016-1-19  Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf ...

View More

[PDF] Oxidative Stability And Shelf Life Of Foods ...

2016-1-19  This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.

View More

Effect of ascorbyl palmitate on oxidative stability of ...

2013-7-20  Karabulut I (2010) Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols. Food Chem 123:622–627. Article CAS Google Scholar Kimoto H, Endo Y, Fujımoto K (1994) Influence of interesterification on the oxidative stability of

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Oxidative Stability at Different Storage Conditions and ...

Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil

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