The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

AUTHORS

Fayegh Moulodi 1 , * , Peyman Qajarbeigi 1 , Ashraf Haj Hosseini Babaei 2 , Asghar Mohammadpoor Asl 1

1 Dept. of Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran

2 Dept. of Chemical Engineering, Faculty of Chemical Engineering, Zanjan University, Zanjan, Iran

How to Cite: Moulodi F, Qajarbeigi P, Haj Hosseini Babaei A, Mohammadpoor Asl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils, J Kermanshah Univ Med Sci. 2014 ; 18(8):e74041. doi: 10.22110/jkums.v18i8.1952.

ARTICLE INFORMATION

Journal of Kermanshah University of Medical Sciences: 18 (8); e74041
Published Online: November 29, 2014
Article Type: Original Article
Received: July 15, 2014
Accepted: October 21, 2014
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Abstract

Background: Fatty acids are one of the most important compounds in edible oils. Further, the stability of oils depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oils during the heating process.

Methods: In total, eight samples of extra virgin olive oil were studied. To evaluate their thermal stability, the oils were heated at 120 ° C for 4 h and  sampling was carried out in 2-hour intervals. Then, fatty acid composition, peroxide value, anisidine value and totox value were evaluated according to Iranian national standards.

Results: Results showed a significantly direct correlation between Palmitoleic acid and Totox index in the second (r=0.786) and fourth hours (r=0.762), and between linoleic and Totox index in the second (r=0.643) and fourth hours (r=0.786). However, there was a significantly inverse relationship between oleic acid and Totox index in the fourth hour
(r=-0.833).

Conclusion: Result indicated that linoleic and Palmitoleic acids had a reducing effect on thermal stability of extra virgin olive oil after the second hour. But, Oleic acid caused a positive effect on thermal stability after the fourth hour. Thus, it is concluded that unsaturated fatty acids especially oleic acid affect the thermal stability at final hours.

Keywords

Thermal stability fatty acid composition extra virgin edible oil

© 2014, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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