Announcement iconContinuing Accepting Applications for Admission !!
for the Spring Semester of the Academic Year 2019/2020

Alteration of Nabali Baladi EVOO chemical parameters as a function of air and sunlight exposure

Authors: 
Orwa Jaber Houshia,*, Mohamad abuEid, Oday Zaid, Hazem Shqair, Motasem Zaid, Wala Nashariti, Batool Noor and Fuad Al-Rimwai
ISSN: 
2272-6977
Journal Name: 
OCL - Oilseeds and fats, Crops and Lipids
Volume: 
26
Issue: 
38
Pages From: 
1
To: 
10
Date: 
Thursday, September 12, 2019
Keywords: 
percent acidity / DK / olive oil / peroxide value / polyphenols / carotenoids
Abstract: 
An experimental investigation performed to study changes to the olive oil quality as a function of sunlight and air. The chemical property changes of Nabali Baladi olive oil were monitored as a function of sun/air exposure and recorded in terms of free acidity, peroxide value, DK, chlorophyll and carotenoids. Three batches of samples (run in triplicates) that were classified extra virgin olive oil from previous years 2014, 2015, and 2016 were studied. The results showed that as sun/air-exposure time interval increases, the acidity, the peroxide value and DK increase rapidly, and the concentration of the carotenoids and chlorophyll decreased. Exposing extra virgin olive to sunlight/air for long periods of time results in rapid deterioration of its quality. The statistical calculations aided in confirmation and support of the experimental results.
Attachments: