PL EN


Preferences help
enabled [disable] Abstract
Number of results
2017 | 75 | 81-88
Article title

Overall color parameter as a parameter determining the level of oxidation of olive oil

Content
Title variants
Languages of publication
EN
Abstracts
EN
Edible fats are an important part of a human daily diet. They have a significant effect on the proper functioning of the human body. During frying, the oil is chemically modified and the fats consumed should have the highest oxidation stability. The subject of the study were samples of olive oil bought at local markets in Gdansk. Samples were heated at 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. The aim of the study was to determine the differences in the level of oxidation of selected edible oils which were heated. Studies were performed using spectrophotometric techniques. The dependence between the level of oxidation of the olive oil samples and the value of the overall color parameter was determined. Based on the results obtained, the lower value of the color parameter overall, means that the oil is more degraded. The used procedure is characterized by an uncomplicated and low cost consuming stage of the preparation of the sample for analysis and also enables rapid analysis.
Year
Volume
75
Pages
81-88
Physical description
Contributors
  • Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 11/12 Gabriela Narutowicza Str., Gdansk, Poland
  • Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 11/12 Gabriela Narutowicza Str., Gdansk, Poland
References
  • [1] Obiedzińska, B. Waszkiewicz-Robak, Żywn. Nauka Technol. Jakość 80, 27 (2012).
  • [2] K. Łoźna, A. Kita, M. Styczyńska, Probl. Hig. Epidemiol. 93, 871 (2012).
  • [3] J. Vintila, Typical Traditional Processes: Cooking and Frying. In: Regulating Safety of Traditional and Ethnic Foods. Academic Press, 2015.
  • [4] J. Schauer, M. Kleeman, G. Cass, Environ. Sci. Technol. 36, 567 (2002).
  • [5] T. Chiang, P. Wu, L. Ying, Food Chem. Toxicol. 37, 125 (1999).
  • [6] T. Chiang, P. Wu, Y. Ko, Environ. Res. 81, 18 (1999).
  • [7] T. Chiang, P. Wu, L. Wang, Mutat. Res. 381, 157 (1997).
  • [8] Martínez-Yusta, E. Goicoechea, Aldehydes after Prolonged Heating at Frying Temperature. In: Processing and Impact on Active Components in Food. Academic Press, 2014.
  • [9] K. Mińkowski, A. Kalinowski, A. Krupska, Żywn. Nauka Technol. Jakość 95, 75 (2014).
  • [10] M. Wroniak, M. Maszewska, Żywn. Nauka Technol. Jakość 5, 26 (2011).
  • [11] D. Firestone, Olive oil. In: Bailey’s industrial oil and fat products. Wiley-Interscience Public., 2005, pp. 303-329.
  • [12] F. Luchetti F, Eur. J. Lipid Sci. Technol. 104, 559 (2002).
  • [14] M. Rahmani, A. S. Csallany, J. Am. Oil Chem. Soc. 75, 837 (1998).
  • [15] J. Velasco, C. Dobarganes, Eur. J. Lipid Sci. Technol. 104, 661 (2002).
  • [16] BN-91 8052-01. Oleje roślinne jadalne. Oliwy z oliwek.
  • [17] Codex Alimentarius FAO/WHO: Codex standard for olive oils and olive-pomace oils. Codex Stan 33-1981 (Rev.3-2015), p. 1-9.
  • [19] K.H. Lee, M.Y. Jung, S.Y. Kim, J. Am. Oil Chem. Soc. 74, 1053 (1997).
  • [20] H.R. Rawls, P.J. van Santen, J. Am. Oil Chem. Soc. 47, 121 (1970).
  • [21] S. Ramamurthi, J. Agric. Food Chem. 43, 1479 (1995).
  • [22] G. Britton, FASEB J. 9, 1551 (1995).
  • [23] S. Beutner, B. Bloedorn, S. Frixel, J. Sci. Food Agric. 81, 559 (2001).
  • [24] L.K. Henry, G.L. Catignani, S.J. Schwartz, J. Am. Oil Chem. Soc. 75, 823 (1998).
  • [25] G.W. Burton, K.U. Ingold, Science 244, 569 (1984).
  • [26] K. Haila, Effects of carotenoids and carotenoid-tocopherol interaction on lipid oxidation in vitro, 1999.
  • [28] H. Niewiadomski, Technologia tłuszczów jadalnych, WNT Warszawa, 1993.
  • [29] M. Wroniak, M. Wirkowska, Zesz. Probl. Post. Nauk Rol. 558, 311 (2011)
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-65a61866-c5a2-4f42-b364-ae1e5eca3e3f
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.