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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Key Engineering Materials 2015-08, Vol.660, p.132-137
Hauptverfasser: Marinoiu, Adriana, Cobzaru, Cristina, Cobzaru, Claudia, Ungureanu, Doina, Cernatescu, Corina, Apostolescu, Nicolae, Tataru-Farmus, Ramona Elena, Bordeianu, Genoveva, Apostolescu, Gabriela Antoaneta
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 137
container_issue
container_start_page 132
container_title Key Engineering Materials
container_volume 660
creator Marinoiu, Adriana
Cobzaru, Cristina
Cobzaru, Claudia
Ungureanu, Doina
Cernatescu, Corina
Apostolescu, Nicolae
Tataru-Farmus, Ramona Elena
Bordeianu, Genoveva
Apostolescu, Gabriela Antoaneta
description 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.
doi_str_mv 10.4028/www.scientific.net/KEM.660.132
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1793226939</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1793226939</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2432-a8419254d419fa1071f2418eea31690e3ef10435e4abbd744b8d246ed4b9188b3</originalsourceid><addsrcrecordid>eNqNkMFq3DAQhkXTQpO07yAolFzsaCTZli4lYdkmoQl7yPYsZHvUKHitraTN0revli009NTTMDMf_wwfIZ-B1ZJxdbnf7-s0eJyzd36oZ8yX35YPdduyGgR_Q06hbXmlO92ckDPBhBJN02jxtiwYiEor3r4nZyk9MyZAQXNKHtZPSJfO4ZBpcPQxh2h_IF37DdIw01y2i7DZhuSzL31BDqPV5F-Q2nmkj7vZTWGPka78lD6Qd85OCT_-qefk-9flenFb3a9u7hbX99XApeCVVRI0b-RYirPAOnBcgkK0AlrNUKADJkWD0vb92EnZq5HLFkfZa1CqF-fk4pi7jeHnDlM2G58GnCY7Y9glA50WnLda6IJ--gd9Drs4l-8OFEjeARyoL0dqiCGliM5so9_Y-MsAMwf1pqg3f9Wbot4U9aaoN0V9Cbg6BuRo55RxeHp15_8ifgOampEN</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1791427119</pqid></control><display><type>article</type><title>The Effect of Storage Time on the Composition of the Olive and Sunflower Oils</title><source>Scientific.net Journals</source><creator>Marinoiu, Adriana ; Cobzaru, Cristina ; Cobzaru, Claudia ; Ungureanu, Doina ; Cernatescu, Corina ; Apostolescu, Nicolae ; Tataru-Farmus, Ramona Elena ; Bordeianu, Genoveva ; Apostolescu, Gabriela Antoaneta</creator><creatorcontrib>Marinoiu, Adriana ; Cobzaru, Cristina ; Cobzaru, Claudia ; Ungureanu, Doina ; Cernatescu, Corina ; Apostolescu, Nicolae ; Tataru-Farmus, Ramona Elena ; Bordeianu, Genoveva ; Apostolescu, Gabriela Antoaneta</creatorcontrib><description>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.</description><identifier>ISSN: 1013-9826</identifier><identifier>ISSN: 1662-9795</identifier><identifier>ISBN: 3038355593</identifier><identifier>ISBN: 9783038355595</identifier><identifier>EISSN: 1662-9795</identifier><identifier>DOI: 10.4028/www.scientific.net/KEM.660.132</identifier><language>eng</language><publisher>Zurich: Trans Tech Publications Ltd</publisher><subject>Anisidine ; Composition effects ; Fatty acids ; Molecular structure ; Olive oil ; Olives ; Stability ; Sunflower oil</subject><ispartof>Key Engineering Materials, 2015-08, Vol.660, p.132-137</ispartof><rights>2015 Trans Tech Publications Ltd</rights><rights>Copyright Trans Tech Publications Ltd. Aug 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2432-a8419254d419fa1071f2418eea31690e3ef10435e4abbd744b8d246ed4b9188b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Uhttps://www.scientific.net/Image/TitleCover/4129?width=600</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids></links><search><creatorcontrib>Marinoiu, Adriana</creatorcontrib><creatorcontrib>Cobzaru, Cristina</creatorcontrib><creatorcontrib>Cobzaru, Claudia</creatorcontrib><creatorcontrib>Ungureanu, Doina</creatorcontrib><creatorcontrib>Cernatescu, Corina</creatorcontrib><creatorcontrib>Apostolescu, Nicolae</creatorcontrib><creatorcontrib>Tataru-Farmus, Ramona Elena</creatorcontrib><creatorcontrib>Bordeianu, Genoveva</creatorcontrib><creatorcontrib>Apostolescu, Gabriela Antoaneta</creatorcontrib><title>The Effect of Storage Time on the Composition of the Olive and Sunflower Oils</title><title>Key Engineering Materials</title><description>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.</description><subject>Anisidine</subject><subject>Composition effects</subject><subject>Fatty acids</subject><subject>Molecular structure</subject><subject>Olive oil</subject><subject>Olives</subject><subject>Stability</subject><subject>Sunflower oil</subject><issn>1013-9826</issn><issn>1662-9795</issn><issn>1662-9795</issn><isbn>3038355593</isbn><isbn>9783038355595</isbn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNkMFq3DAQhkXTQpO07yAolFzsaCTZli4lYdkmoQl7yPYsZHvUKHitraTN0revli009NTTMDMf_wwfIZ-B1ZJxdbnf7-s0eJyzd36oZ8yX35YPdduyGgR_Q06hbXmlO92ckDPBhBJN02jxtiwYiEor3r4nZyk9MyZAQXNKHtZPSJfO4ZBpcPQxh2h_IF37DdIw01y2i7DZhuSzL31BDqPV5F-Q2nmkj7vZTWGPka78lD6Qd85OCT_-qefk-9flenFb3a9u7hbX99XApeCVVRI0b-RYirPAOnBcgkK0AlrNUKADJkWD0vb92EnZq5HLFkfZa1CqF-fk4pi7jeHnDlM2G58GnCY7Y9glA50WnLda6IJ--gd9Drs4l-8OFEjeARyoL0dqiCGliM5so9_Y-MsAMwf1pqg3f9Wbot4U9aaoN0V9Cbg6BuRo55RxeHp15_8ifgOampEN</recordid><startdate>20150826</startdate><enddate>20150826</enddate><creator>Marinoiu, Adriana</creator><creator>Cobzaru, Cristina</creator><creator>Cobzaru, Claudia</creator><creator>Ungureanu, Doina</creator><creator>Cernatescu, Corina</creator><creator>Apostolescu, Nicolae</creator><creator>Tataru-Farmus, Ramona Elena</creator><creator>Bordeianu, Genoveva</creator><creator>Apostolescu, Gabriela Antoaneta</creator><general>Trans Tech Publications Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>F28</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>L6V</scope><scope>M7S</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20150826</creationdate><title>The Effect of Storage Time on the Composition of the Olive and Sunflower Oils</title><author>Marinoiu, Adriana ; Cobzaru, Cristina ; Cobzaru, Claudia ; Ungureanu, Doina ; Cernatescu, Corina ; Apostolescu, Nicolae ; Tataru-Farmus, Ramona Elena ; Bordeianu, Genoveva ; Apostolescu, Gabriela Antoaneta</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2432-a8419254d419fa1071f2418eea31690e3ef10435e4abbd744b8d246ed4b9188b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Anisidine</topic><topic>Composition effects</topic><topic>Fatty acids</topic><topic>Molecular structure</topic><topic>Olive oil</topic><topic>Olives</topic><topic>Stability</topic><topic>Sunflower oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marinoiu, Adriana</creatorcontrib><creatorcontrib>Cobzaru, Cristina</creatorcontrib><creatorcontrib>Cobzaru, Claudia</creatorcontrib><creatorcontrib>Ungureanu, Doina</creatorcontrib><creatorcontrib>Cernatescu, Corina</creatorcontrib><creatorcontrib>Apostolescu, Nicolae</creatorcontrib><creatorcontrib>Tataru-Farmus, Ramona Elena</creatorcontrib><creatorcontrib>Bordeianu, Genoveva</creatorcontrib><creatorcontrib>Apostolescu, Gabriela Antoaneta</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central</collection><collection>Technology Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>ProQuest Engineering Collection</collection><collection>Engineering Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Key Engineering Materials</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marinoiu, Adriana</au><au>Cobzaru, Cristina</au><au>Cobzaru, Claudia</au><au>Ungureanu, Doina</au><au>Cernatescu, Corina</au><au>Apostolescu, Nicolae</au><au>Tataru-Farmus, Ramona Elena</au><au>Bordeianu, Genoveva</au><au>Apostolescu, Gabriela Antoaneta</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Storage Time on the Composition of the Olive and Sunflower Oils</atitle><jtitle>Key Engineering Materials</jtitle><date>2015-08-26</date><risdate>2015</risdate><volume>660</volume><spage>132</spage><epage>137</epage><pages>132-137</pages><issn>1013-9826</issn><issn>1662-9795</issn><eissn>1662-9795</eissn><isbn>3038355593</isbn><isbn>9783038355595</isbn><abstract>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.</abstract><cop>Zurich</cop><pub>Trans Tech Publications Ltd</pub><doi>10.4028/www.scientific.net/KEM.660.132</doi><tpages>6</tpages></addata></record>
fulltext fulltext
identifier ISSN: 1013-9826
ispartof Key Engineering Materials, 2015-08, Vol.660, p.132-137
issn 1013-9826
1662-9795
1662-9795
language eng
recordid cdi_proquest_miscellaneous_1793226939
source Scientific.net Journals
subjects Anisidine
Composition effects
Fatty acids
Molecular structure
Olive oil
Olives
Stability
Sunflower oil
title The Effect of Storage Time on the Composition of the Olive and Sunflower Oils
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T07%3A32%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20Effect%20of%20Storage%20Time%20on%20the%20Composition%20of%20the%20Olive%20and%20Sunflower%20Oils&rft.jtitle=Key%20Engineering%20Materials&rft.au=Marinoiu,%20Adriana&rft.date=2015-08-26&rft.volume=660&rft.spage=132&rft.epage=137&rft.pages=132-137&rft.issn=1013-9826&rft.eissn=1662-9795&rft.isbn=3038355593&rft.isbn_list=9783038355595&rft_id=info:doi/10.4028/www.scientific.net/KEM.660.132&rft_dat=%3Cproquest_cross%3E1793226939%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1791427119&rft_id=info:pmid/&rfr_iscdi=true