Document Detail

Quality, stability and radical scavenging activity of olive oils after Chetoui olives (Olea europaea L.) storage under modified atmospheres.
MedLine Citation:
PMID:  22859649     Owner:  NLM     Status:  In-Data-Review    
At the industrial scale, the major source of olive oil deterioration is the poor handling of the raw material during the time separating harvesting from processing. The objective of this work was to verify the effect of modified atmospheres and cold storage in relation to quality parameters of the extracted oils. Olives (cv Chétoui) intended for oil extraction, were stored for 21 days at two different temperatures (ambient temperature 14 ± 2 °C and 5 °C) and under two different modified atmospheres 21% O(2) - 0% CO(2) and 2% O(2) - 5% CO(2). Oils quality was ascertained with analytical parameters: free fatty acids, peroxide value, K (232), K (270) as suggested by European regulation. Oxidative stability, total phenols content, radical scavenging activity and fatty acids composition were carried out in order to measure the hydrolytic and oxidative degradation of oils. Olive oils quality parameters were significantly affected by treatments with especially a beneficial effect on primary oxidation indicators and free acidity. Most efficient treatments, with regard to oils phenolic content and involved parameters, were 21% O(2) - 0% CO(2) at ambient temperature (636.25 mg ca/kg) and 2% O(2) - 5% CO(2) under 5 °C (637.50 mg ca/kg). Those two treatments improved individually oil samples phenolic content of 25% but not at the same storage period.
L Ben Yahia; B Baccouri; Y Ouni; S Hamdi
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  18     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-08-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  353-65     Citation Subset:  IM    
1High School of Food Industry of Tunisia, Laboratory of Preservation and Valorisation of Food Products, Tunis 1003, Tunisie.
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