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Efficiency of Hybrid Process of Coagulation/Flocculation Followed by Membrane Filtration for the Treatment of Synthetic Vegetable Oil Refinery Wastewater Read chapter Read first chapter

2021 | OriginalPaper | Chapter

Behavior of the Chemical Composition of the Refined, Blended, and Extra Virgin Olive Oils During the Heating Process

Authors : Imen Oueslati, Hédia Manai-Djebali

Published in: Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions (2nd Edition)

Publisher: Springer International Publishing

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Abstract

The present study was carried out to evaluate the differences in the radical scavenging activity (RSA) of the total, lipidic, and polar fractions of the refined oils (Sunflower, corn, and soya oils), extra virgin olive oils (EVOOs), and blended oils, during 10 h of heating treatment (180°C). The RSA was determined by measuring the disappearance of 2,2-diphenyl-2-picrylhydrazyl radical [DPPH•] at 515 nm. Oxidative stability and polar phenols were also studied. The unheated EVOOs showed the highest level of phenol compounds and as a consequence the highest oxidative stability and RSA of total and polar fractions. Refined samples showed a high RSA of lipidic fraction. After heating at 180°C, all the studied parameters showed a reduction due to the degradation of the antioxidant components. During heating at frying temperature, the type of oil is a determinant factor.

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previous chapter Importance of Phytosterols in the Classification of Tunisian Olive Cultivars: Discrimination Between Varieties, Hybrids and Oleasters
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Metadata
Title
Behavior of the Chemical Composition of the Refined, Blended, and Extra Virgin Olive Oils During the Heating Process
Authors
Imen Oueslati
Hédia Manai-Djebali
Copyright Year
2021
Book
Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions (2nd Edition)

Print ISBN: 978-3-030-51209-5

Electronic ISBN: 978-3-030-51210-1

Copyright Year: 2021

DOI
https://doi.org/10.1007/978-3-030-51210-1_175