دانلود مقاله ISI انگلیسی شماره 104041
ترجمه فارسی عنوان مقاله

اثر نوردهی نور بر کیفیت روغن زیتون فوق العاده با توجه به ترکیب شیمیایی آنها

عنوان انگلیسی
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition
کد مقاله سال انتشار تعداد صفحات مقاله انگلیسی
104041 2017 33 صفحه PDF
منبع

Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)

Journal : Food Chemistry, Volume 229, 15 August 2017, Pages 726-733

پیش نمایش مقاله
پیش نمایش مقاله  اثر نوردهی نور بر کیفیت روغن زیتون فوق العاده با توجه به ترکیب شیمیایی آنها

چکیده انگلیسی

The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11 weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil ‘A’, with high levels of polyphenols and oleic acid, and oil ‘B’, exhibiting a medium level of polyphenols and a low level of oleic acid, ‘C’ and ‘D’ EVOOs were obtained. Ten EVOOs were produced as mixtures of these four oils. The initial concentrations of oleic acid and polyphenols in the 14 oils ranged from 64.5 to 77.7% and 18.1 to 1476.7 mg/kg, respectively. The extinction coefficient K270 well reflected the EVOO product quality. EVOOs richer in oleuropein derivatives showed superior oxidative stability, which resulted in lower off-flavour volatile compound production and α-tocopherol and polyphenols losses, and thus, higher EVOO sensory and health benefits.