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

dc.contributor.authorHoushia, Orwa Jaber
dc.contributor.authorAbu Eid, Mohamad
dc.contributor.authorZaid, Oday
dc.contributor.authorShqair, Hazem
dc.contributor.authorZaid, Motasem
dc.contributor.authorNashariti, Wala
dc.contributor.authorNoor, Batool
dc.contributor.authorAl-Rimwai, Fuad
dc.date.accessioned2020-02-23T19:42:02Z
dc.date.available2020-02-23T19:42:02Z
dc.date.issued2019-09-12
dc.description.abstractAn 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.en_US
dc.identifier.citationHoushia 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.en_US
dc.identifier.issn2257-6614
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/5071
dc.language.isoenen_US
dc.publisherEDP Sciencesen_US
dc.subjectpercent acidityen_US
dc.subjectDKen_US
dc.subjectolive oilen_US
dc.subjectperoxide valueen_US
dc.subjectpolyphenolsen_US
dc.subjectcarotenoidsen_US
dc.titleAlteration of Nabali Baladi EVOO chemical parameters as a function of air and sunlight exposureen_US
dc.typeArticleen_US
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