The Effect of Storage Time on the Composition of the Olive and Sunflower Oils

The Effect of Storage Time on the Composition of the Olive and Sunflower Oils

The effect of storage time on the composition of the olive and sunflower oils has been investigated. It were studied parameters like free fatty acids (FFA), anisidine value (AV), iodine value (IV), saponification number (SN) and identification of the molecular structure through FT-IR method. During...

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Veröffentlicht in:Key Engineering Materials 2015-08, Vol.660, p.132-137
Hauptverfasser: Apostolescu, Nicolae, Tataru-Farmus, Ramona Elena, Bordeianu, Genoveva, Cobzaru, Cristina, Marinoiu, Adriana, Apostolescu, Gabriela Antoaneta, Cobzaru, Claudia, Cernatescu, Corina, Ungureanu, Doina
Format: Artikel
Sprache:eng
Schlagworte:
Anisidine
Composition effects
Fatty acids
Molecular structure
Olive oil
Olives
Stability
Sunflower oil
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Zusammenfassung:The effect of storage time on the composition of the olive and sunflower oils has been investigated. It were studied parameters like free fatty acids (FFA), anisidine value (AV), iodine value (IV), saponification number (SN) and identification of the molecular structure through FT-IR method. During storage (48 months) an increasing in the values of parameters FFA and AV took place that measures the oxidative degradation of oils. The oxidative stability of olive oil stored at room temperature was less than of sunflower oil. Also, significant differences were found among the olive oil and sunflower oil during storage period.
ISSN:1013-9826
1662-9795
1662-9795
DOI:10.4028/www.scientific.net/KEM.660.132