Influence of storage conditions on fatty acids composition, colour and stability of olive oil | Uticaj skladištenja na sastav masnih kiselina, boju i održivost maslinovog ulja
2009
Čorbo, S., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina) | Đorđević, Đ., Prehrambeno-poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina)
Production and consumption of olive oil are increasing continuously every year, due to its well known benefits in comparison with other edible plant oils. Beside the type of extraction, the storage conditions have significant influence on quality of oil. This study presents the investigation of quality and influence of storage conditions on three types of olive oil found at the market from Bosnia and Herzegovina. The aim of this study was to track changes in quality of oil during three month storage, in the light and in the dark, analyzing the fatty acid composition, content of phenolic compounds, content of chlorophyll and carotenoids, peroxide value and content of free fatty acids. The results show that the composition of investigated olive oil samples did not fulfill regulations, regardless what kind of storage they were kept in.
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