- Tytuł:
- Overall color parameter as a parameter determining the level of oxidation of olive oil
- Autorzy:
-
Różańska, Anna
Namieśnik, Jacek - Powiązania:
- https://bibliotekanauki.pl/articles/1179567.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
analytical chemistry
edible oils
food analysis
olive oil
overall color parameter
thermal degradation - Opis:
- 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.
- Źródło:
-
World Scientific News; 2017, 75; 81-88
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł