Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil

The objective of this study was to determine the effects of some minor components such as squalene and mono- and diglycerides (MDG) on the frying stability of olive pomace oil. Refined olive pomace oil was distilled using a falling film type short-path distillation unit at 230 °C under a pressure of...

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Veröffentlicht in:	Journal of food science and technology 2019-07, Vol.56 (7), p.3449-3460
Hauptverfasser:	Sahin Ozkan, Kubra, Ketenoglu, Onur, Yorulmaz, Asli, Tekin, Aziz
Format:	Artikel
Sprache:	eng
Schlagworte:	Anisidine Chemistry Chemistry and Materials Science Chemistry/Food Science Color diacylglycerols Diglycerides Distillation Edible oils Fatty acid composition Fatty acids Food Science free fatty acids Frying Iodine iodine value Nutrition Olive oil Original Original Article Oxidation Oxidation rate p-anisidine value polar compounds polymerization Smoke smoke point Squalene Stability triacylglycerols Triglycerides unsaturated fatty acids Viscosity
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