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Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil
Author(s) -
Farhoosh Reza,
Khodaparast Mohammad Hossein Haddad,
Sharif Ali,
HoseiniYazdi SeyedehZohreh,
ZamaniGhalehshahi Atefeh
Publication year - 2012
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201200135
Subject(s) - chemistry , conjugated diene , oxidative phosphorylation , conjugated system , kernel (algebra) , food science , organic chemistry , biochemistry , mathematics , monomer , combinatorics , polymer
Total amounts of conjugated diene hydroperoxides and carbonyl compounds of a virgin olive oil (VOO) and its purified form as affected by 0.1–6% w/w bene kernel (BKO) and hull (BHO) oils were monitored during 16 h heating at 180°C. The VOO was more prone to the production of off‐flavour carbonyl compounds than to the formation of conjugated diene hydroperoxides. The VOOs oxidative stability decreased significantly due to the removal of the indigenous antioxidative compounds. Oxidative stability, especially regarding the secondary oxidation, significantly improved with increasing concentrations of the BKO than with those of the BHO.