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 |
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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 |
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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 ; 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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> |
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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 |
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