Studies on the Effects of Olive Oil Oxidation
Abstract
The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis of the transmittance spectra of the oxidized olive oil. Oxidation of olive oil is a process that leads to the degradation of the sensorial qualities (color) and generates compounds such as peroxides and aldehydes. Studies performed in order to determine olive oil transmittance have shown that this method can be successfully used for the analysis of vegetable oils oxidation, oils that are going to be used as lubricants in food industry. Olive oil oxidation becomes more obvious by determination of trichromatic parameters. Thus it has been proved that by using this method, conclusive results regarding olive oil oxidation are obtained.
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References
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