Abstract
This study aimed to analyze the physicochemical parameters of various brands of olive oil (OO) available in the local markets of Hyderabad, Pakistan. The parameters studied include concentrations of chlorophyll, β-carotene, free fatty acid (FFA), conjugated diene (CD), conjugated triene (CT), and oxidative stability. The results showed that none of the analyzed (OO) is recommended for cooking due to high FFA levels, but all except one could be used as salad oil. Through a systematic analysis, we also examined the impact of heating on chlorophyll and β-carotene levels in commercial OO brands. Our findings elucidate the varying responses of OO brands to heating, with distinct alterations observed in chlorophyll, and β-carotene levels. Furthermore, the FTIR analysis provided valuable insights into the molecular changes and oxidative stability of the oils under different heating conditions. These findings have significant implications for both consumers and the OO industry, as they provide valuable insights into the selection of high-quality OO brands that maintain their nutritional integrity and flavor profiles during cooking.
Keywords
Extra Virgin Olive Oil Bioactive Compounds Heating Effects Oxidative Stability Quality Control
Ethical Statement
I hereby declare that this paper adheres to the highest ethical standards. It is based on honest research and original work. All sources are properly cited, and no data has been falsified. I have avoided any form of plagiarism and have given appropriate credit to all contributors
Supporting Institution
This research was supported by the National Centre of Excellence in Analytical Chemistry at the University of Sindh, Jamshoro, Pakistan, and Konya Technical University, Institute of Graduate Education, Chemical Engineering, Konya/Turkiye.
Project Number
TBBS STUDUENT DURING AUGUST 2023 TO 2024 JUNE
Thanks
We thank the National Centre of Excellence in Analytical Chemistry, University of Sindh, and Konya Technical University for their support. Special thanks to the staff and colleagues from both institutions for their valuable contributions
References
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- A. K. Kiritsakis, Olive oil: from the tree to the table. Food & Nutrition Press, 1998.
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Abstract
Project Number
TBBS STUDUENT DURING AUGUST 2023 TO 2024 JUNE
References
- L. Cecchi et al., "Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion," vol. 404, p. 134696, 2023.
- S. Ropciuc, F. Dranca, M. A. Oroian, A. Leahu, G. G. Codină, and A. E. J. G. Prisacaru, "Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels," vol. 9, no. 3, p. 216, 2023.
- B. Castells, A. Varela, F. J. Castillo-Ruiz, L. F. Calvo, L. Medic, and A. J. P. T. Tascón, "Ignition and explosion characteristics of olive-derived biomasses," vol. 420, p. 118386, 2023.
- M. D. Ferro, M. J. Cabrita, J. M. Herrera, and M. F. J. F. Duarte, "A New Laboratory Scale Olive Oil Extraction Method with Comparative Characterization of Phenolic and Fatty Acid Composition," vol. 12, no. 2, p. 380, 2023.
- D. Kaniewski et al., "Climate change threatens olive oil production in the Levant," vol. 9, no. 2, pp. 219-227, 2023.
- G. Indrayanto and A. J. F. Q. A. Rohman, "Chromatographic methods for the analysis of oils and fats," pp. 119-147, 2023.
- D. Malavi, A. Nikkhah, K. Raes, and S. J. F. Van Haute, "Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS," vol. 12, no. 3, p. 429, 2023.
- Y. Wang et al., "Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity," vol. 17, p. 100588, 2023.
- T. F. V. Bôas et al., "Energy potential from the generation of biogas from anaerobic digestion of olive oil extraction wastes in Brazil," vol. 4, p. 100083, 2023.
- D. Firestone, Official methods and recommended practices of the AOCS. AOCS, 2009.
- M. M. Mossoba, R. E. McDonald, D. J. Armstrong, and S. W. J. J. o. c. s. Page, "Identification of minor C18 triene and conjugated diene isomers in hydrogenated soybean oil and margarine by GC-MI-FT-IR spectroscopy," vol. 29, no. 8, pp. 324-330, 1991.
- F. Brahmi, B. Mechri, M. Dhibi, and M. J. A. P. P. Hammami, "Variation in antioxidant activity and phenolic content in different organs of two Tunisian cultivars of Olea europaea L," vol. 36, pp. 169-178, 2014.
- A. K. Kiritsakis, Olive oil: from the tree to the table. Food & Nutrition Press, 1998.
- S. Gómez-Alonso, M. D. Salvador, G. J. J. o. a. Fregapane, and f. chemistry, "Phenolic compounds profile of Cornicabra virgin olive oil," vol. 50, no. 23, pp. 6812-6817, 2002.
- T. R. Gonçalves et al., "Evaluation of Brazilian monovarietal extra virgin olive oils using digital images and independent component analysis," vol. 31, pp. 1955-1963, 2020.
Details
| Primary Language | English |
|---|---|
| Subjects | Packaging, Storage and Transportation (Excl. Food and Agricultural Products) |
| Journal Section | Research Article |
| Authors | |
| Project Number | TBBS STUDUENT DURING AUGUST 2023 TO 2024 JUNE |
| Publication Date | June 1, 2025 |
| Submission Date | September 4, 2024 |
| Acceptance Date | May 5, 2025 |
| Published in Issue | Year 2025 Volume: 13 Issue: 2 |
