2016
DOI: 10.4025/actascitechnol.v38i3.28020
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<b>Preliminary study on the application of an electric field as a method of preservation for virgin olive oil

Abstract: ABSTRACT. The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm -1 , frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region, and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve this oil composition with minimal mod… Show more

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Cited by 3 publications
(2 citation statements)
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“…It is believed that the variation in the OOC values is affected by the concentration and use of Amberlite IR-120H catalyst. Most of the degradation occurs due specifically to the external surface of the Amberlite IR-120H catalyst that results in oxirane ring opening 26,27 . The beadlike structure of the catalyst acts as an adsorbent in the presence of AA and other aqueous solutions including water that is generated from the production of PAA; hence, resulting in swelling of the catalyst.…”
Section: Resultsmentioning
confidence: 99%
“…It is believed that the variation in the OOC values is affected by the concentration and use of Amberlite IR-120H catalyst. Most of the degradation occurs due specifically to the external surface of the Amberlite IR-120H catalyst that results in oxirane ring opening 26,27 . The beadlike structure of the catalyst acts as an adsorbent in the presence of AA and other aqueous solutions including water that is generated from the production of PAA; hence, resulting in swelling of the catalyst.…”
Section: Resultsmentioning
confidence: 99%
“…Honey was characterized in terms of pH and moisture content [60] using pH meter and refractometer, respectively. Also, olive oil was characterized according to the previous study [61], in terms of acidity (defined as the required KOH (mg) to neutralize the free fatty acids in 1.0 g of oil), peroxide (as the mEq of O 2 in the form of peroxide per kg of oil), and iodine (which determines the quantity of unsaturated fatty acids in oil in centigrams (cg) of I 2 absorbed per gram of sample) rates. Each analysis was performed three times.…”
Section: Methodsmentioning
confidence: 99%