The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

authors:

avatar Fayegh Moulodi 1 , * , avatar Peyman Qajarbeigi 1 , avatar Ashraf Haj Hosseini Babaei 2 , avatar Asghar Mohammadpoor Asl 1

Dept. of Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran
Dept. of Chemical Engineering, Faculty of Chemical Engineering, Zanjan University, Zanjan, Iran

how to cite: Moulodi F, Qajarbeigi P, Haj Hosseini Babaei A, Mohammadpoor Asl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils. J Kermanshah Univ Med Sci. 2014;18(8):e74041. doi: 10.22110/jkums.v18i8.1952.

Abstract

Background: Fatty acids are one of the most important compounds in edible oils. Further, the stability of oils 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 oils during the heating process.
Methods: In total, eight samples of extra virgin olive oil were studied. To evaluate their thermal stability, the oils were heated at 120 ° C for 4 h and  sampling was carried out in 2-hour intervals. Then, fatty acid composition, peroxide value, anisidine value and totox value were evaluated according to Iranian national standards.
Results: Results showed a significantly direct correlation between Palmitoleic acid and Totox index in the second (r=0.786) and fourth hours (r=0.762), and between linoleic and Totox index in the second (r=0.643) and fourth hours (r=0.786). However, there was a significantly inverse relationship between oleic acid and Totox index in the fourth hour
(r=-0.833).
Conclusion: Result indicated that linoleic and Palmitoleic acids had a reducing effect on thermal stability of extra virgin olive oil after the second hour. But, Oleic acid caused a positive effect on thermal stability after the fourth hour. Thus, it is concluded that unsaturated fatty acids especially oleic acid affect the thermal stability at final hours.

Fulltext

References

  • 1.

    The references of this article is available on PDF

© 2014, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.