Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil |
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| Authors: | Javad Tavakoli Mary Susan Brewer Aniseh Zarei Jelyani Parviz Estakhr |
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| Affiliation: | 1. Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran;2. Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois, USA;3. Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran |
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| Abstract: | The oxidative stability of refined olive oil with incorporated Pistacia khinjuk fruit oil (PKFO; 0.5%, 1%, 2%, 5%, and 10%) during thermal processing at 170ºC for 8 h was evaluated. The conjugated diene values, carbonyl values, acid values, oil/oxidative stability indices, and total tocopherol content were measured during thermal processing. Olive oil containing 0.5% PKFO was identified as the most oxidative stable oil followed by oils containing 100 ppm TBHQ and 1, 5, 10, and 2% PKFO. No significant difference between samples of olive oil containing 100 ppm TBHQ and 1% PKFO was observed. Thus, it was concluded that PKFO at levels lower than 1% could provide stronger antioxidation activity in comparison with TBHQ (the strongest syntactic antioxidant used in the food industry). Moreover, reduction in tocopherol compounds during thermal processing was higher in olive oil containing TBHQ as compared to those in pure olive oil. |
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| Keywords: | Antioxidant compounds Antioxidant activity Oxidative stability Olive oil Pistacia khinjuk fruit oil |
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