Survey of components and stability of oil from major olive varieties in Fars province
2010
Shahamirian, M | Bonyanpour, A. | Joukar, Ladan
The shelf life of oil extracted from major varieties of olive oil in Fars province was studied. Sample of oil was stored in different temperature conditions namely 25°C (light and darkness) and 37 °C. Quality factors including peroxide value, acidity, and color parameters (L, a, b and ∆E values) were measured during storage period. Results show that the acidity of all samples increased in both temperatures. The highest rank of acidity was belonged to Zard variety and that of Arbequin variety was the lowest. The Belaidi variety indicated the highest amount of peroxide, while the Zard variety had the lowest. Storing all samples in the presence of light resulted in higher amount of acidity compared to storing in darkness. Samples stored at 37°C had the highest amount of peroxide value while that of stored in darkness was the lowest. b and L values decreased but a and ∆E values increased during storage for all samples. The most color destruction occurred in 37 °C, while it was very low in darkness condition. It was concluded that the best storage condition for olive oil in theses varieties was related to darkness condition and the Zard variety had the longest shelf life.
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