Effect of Fatty Acid Composition on Thermal Stability of Extra Virgin Olive Oil

نویسندگان
Qajarbeigi, P. ID 1
Moulodi, F. ID 2
Rahmani, K. ID 3
Haj Hosseini Babaei, A. ID 4
Mohammadpoorasl, A. ID 5

1 Department of Hygiene and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran

2 Department of Hygiene and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran

3 Department of Chemistry, Mahabad Branch, Islamic Azad University, Mahabad, Iran

4 Department of Chemical Engineering, Faculty of Chemical Engineering, Zanjan University, Zanjan, Iran

5 Department of Hygiene and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran

doi
چکیده

Background: Fatty acids are the main compounds in edible oils. Oil thermal stability depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oil during heating process.  Methods: Totally, eight virgin olive ...

کلیدواژه‌ها
Olive Oil, Fatty Acids, Differential Thermal Analysis