Characterization of Olive Oils Commercially Available in the United States
نویسندگان
چکیده
Title: CHARACTERIZATION OF OLIVE OILS COMMERCIALLY AVAILABLE IN THE UNITED STATES Shane Adam Ardo, M.S., 2005 Directed By: Associate Professor Liangli Yu, Department of Nutrition and Food Science This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed in their oxidative stability (23.64 – 212.1 h induction time) and concentrations of rancid byproducts (peroxide values: 40.46 – 65.07 μmol t-butyl peroxide equivalents/g oil; p-anisidine values: 2.70 – 8.79 OD350/g oil; free fatty acid contents: 0.19 – 1.20 g oleic acid/100 g oil). These commercial olive oils also possessed varying concentrations of total phenolic contents (554 – 810 μg gallic acid equivalents/g oil) and oxygen radical absorbance capacities (1.4 – 11.7 μmol Trolox equivalents/g oil) (P < 0.05). These data suggest that olive oils commercially available in the United States differ in their quality, stability, and nutritional value. Furthermore, the retail price may not reflect the quality, stability, and nutritional value of the olive oil. CHARACTERIZATION OF OLIVE OILS COMMERCIALLY AVAILABLE IN THE UNITED STATES
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