Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi

Document Type : Research Article

Authors

Sepideh Haghighat Kharazi ¹

Reza Esmaeilzadeh kenari ²

Zeynab Raftani Amiri ³

¹ Sari University of Agricultural Sciences and Natural Resources

² sari agricultural sciences and natural resources university

³ Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University

https://doi.org/10.22067/ifstrj.v9i4.31333

Abstract

The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability index. Prior to the treatment, the total amount of phenolic compounds was also measured. Mari oil showed the highest amount of phenolic compounds (P

Keywords

Virgin olive oil

Thermal treatment

Fatty acid composition

Conjugated diene value

Carbonyl value

Color index

Oxidative stability index

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