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

Date
2019-09-12
Authors
Houshia, Orwa Jaber
Abu Eid, Mohamad
Zaid, Oday
Shqair, Hazem
Zaid, Motasem
Nashariti, Wala
Noor, Batool
Al-Rimwai, Fuad
Journal Title
Journal ISSN
Volume Title
Publisher
EDP Sciences
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.
Description
Keywords
percent acidity, DK, olive oil, peroxide value, polyphenols, carotenoids
Citation
Houshia OJ, abuEid M, Zaid O, Shqair H, Zaid M, NasharitiW, Noor B, Al-Rimwai F. 2019. Alteration of Nabali Baladi EVOO chemical parameters as a function of air and sunlight exposure. OCL 26: 38.