Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters
•The chemical refining process are to obtain a better quality, a more acceptable aspect such as lighter odor and color, and a longer stability of oil.•Chemical composition and Arrhenius kinetic parameters of virgin olive oil and refined olive oil were determined.•The problem of this treatment is tha...
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| Published in | Chemical Data Collections Vol. 33; p. 100702 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier B.V
01.06.2021
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| Abstract | •The chemical refining process are to obtain a better quality, a more acceptable aspect such as lighter odor and color, and a longer stability of oil.•Chemical composition and Arrhenius kinetic parameters of virgin olive oil and refined olive oil were determined.•The problem of this treatment is that most of refining processes removing also the substances that contribute to the healthy properties and stability of olive oils.
We investigated the effects of various chemical refining (CR) steps on the chemical composition and Arrhenius kinetic parameters of virgin olive oil (VOO). Significant differences were highlighted between VOO and refined olive oil (ROO) for almost measured parameters. Moreover, CR induced reductions in measured parameters up to 34% (tocopherols, sterols, and secondary oxidation products), 86% (oxidation primary products), and 96% (free fatty acids, FFAs). Neutralization eliminated FFAs, bleaching increased stigmasta-3,5-diene and the UV extinction coefficient K270, while deodorization increased trans fatty acids. However, CR reduced oil stability and had no significant effects on the fatty acids and iodine value. While reducing FFAs and oxidation products, refining resulted in oils of lower quality (increase of trans fatty acids) and reduced stability, which seemed to be linked to decreases in tocopherols and phytosterols acting as antioxidants.
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| AbstractList | •The chemical refining process are to obtain a better quality, a more acceptable aspect such as lighter odor and color, and a longer stability of oil.•Chemical composition and Arrhenius kinetic parameters of virgin olive oil and refined olive oil were determined.•The problem of this treatment is that most of refining processes removing also the substances that contribute to the healthy properties and stability of olive oils.
We investigated the effects of various chemical refining (CR) steps on the chemical composition and Arrhenius kinetic parameters of virgin olive oil (VOO). Significant differences were highlighted between VOO and refined olive oil (ROO) for almost measured parameters. Moreover, CR induced reductions in measured parameters up to 34% (tocopherols, sterols, and secondary oxidation products), 86% (oxidation primary products), and 96% (free fatty acids, FFAs). Neutralization eliminated FFAs, bleaching increased stigmasta-3,5-diene and the UV extinction coefficient K270, while deodorization increased trans fatty acids. However, CR reduced oil stability and had no significant effects on the fatty acids and iodine value. While reducing FFAs and oxidation products, refining resulted in oils of lower quality (increase of trans fatty acids) and reduced stability, which seemed to be linked to decreases in tocopherols and phytosterols acting as antioxidants.
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| ArticleNumber | 100702 |
| Author | Moudden, Hamza EL Harhar, Hicham Ibourki, Mohammed Nounah, Issmail Gharby, Said Hajib, Ahmed Elibrahimi, Mohamed Sakar, El Hassan |
| Author_xml | – sequence: 1 givenname: Said surname: Gharby fullname: Gharby, Said email: s.gharby@uiz.ac.ma, s.gharby@yahoo.fr organization: Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco – sequence: 2 givenname: Ahmed surname: Hajib fullname: Hajib, Ahmed organization: Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Sciences, Mohammed V University, Rabat, Morocco – sequence: 3 givenname: Mohammed surname: Ibourki fullname: Ibourki, Mohammed organization: Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco – sequence: 4 givenname: El Hassan surname: Sakar fullname: Sakar, El Hassan organization: Department of Biology, Faculty of Sciences of Tetuan, Abdelmalek Essaâdi University, Mhannech II, Tetuan 93002, Morocco – sequence: 5 givenname: Issmail surname: Nounah fullname: Nounah, Issmail organization: Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Sciences, Mohammed V University, Rabat, Morocco – sequence: 6 givenname: Hamza EL surname: Moudden fullname: Moudden, Hamza EL organization: Laboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat BP 1014, Morocco – sequence: 7 givenname: Mohamed surname: Elibrahimi fullname: Elibrahimi, Mohamed organization: Department of Developing and Improving the Quality of Olive Oils Lesieur-Cristal, 1 rue Caporal Corbi, Roches Noires, Casablanca 20300, Morocco – sequence: 8 givenname: Hicham surname: Harhar fullname: Harhar, Hicham organization: Laboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat BP 1014, Morocco |
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| Keywords | Chemical composition Olive oil Oxidative stability Chemical refining Rancimat |
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| Title | Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters |
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