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INVESTIGATION THE THERMAL RESISTANCE CHARACTERISTICS OF OLIVE OIL
Maqola haqida umumiy ma'lumotlar
Olive oil has more anti-oxidant and heat resistance than many other oils. The heat resistance stability of extra virgin olive oils varies slightly and depends on various factors. But in general, extra virgin olive oil is suiFigure for cooking and frying. Compared to other oils such as soybean oil or sunflower oil, this oil tolerates higher temperatures and is less susceptible to obvious changes such as cracking, oxidation and neutralization. For this reason, extra virgin olive oil can be used for cooking and frying. Heating oils at high temperatures causes extensive changes in their chemical properties, and due to the importance of oils in health, it is necessary to study and research more in choosing the type of oil to be used and its quality. Extra virgin olive oil is considered one of the best oils due to its beneficial nutritional effects. Therefore, this study was conducted with the aim of comparing the thermal stability of extra virgin olive oil and normal olive oil. In this research, eight types of extra virgin olive oil were tested. In order to evaluate the thermal stability, the oils were heated at 120°C for 4 hours and sampling was done at 2-hour intervals. The composition of fatty acids, acid number, peroxide number, anisidine number, totox number and oxidative stability with Rancimet were performed according to standard methods. According to all the researches that have been done so far, it is clear that oleic acid is the main fatty acid of olive oil, and its amount is between 69 and 74%. Based on the results, it can be seen that extra virgin olive oils have more favorable properties than the normal type and are more resistant to heat. It is recommended that if olive oil is consumed raw, it is better to use normal oils, but if it is used in cooking, extra virgin oils should be used as much as possible.
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Stanikzai, M. ., Ahmadi, M. ., & Shahin , M. . (2023). INVESTIGATION THE THERMAL RESISTANCE CHARACTERISTICS OF OLIVE OIL. Academic Research in Educational Sciences, 4(6), 178–190. https://doi.org/
Stanikzai, Mohammad Javid, et al. “INVESTIGATION THE THERMAL RESISTANCE CHARACTERISTICS OF OLIVE OIL.” Academic Research in Educational Sciences, vol. 6, no. 4, 2023, pp. 178–190, https://doi.org/.
Stanikzai, ., Ahmadi, ., and Shahin , . 2023. INVESTIGATION THE THERMAL RESISTANCE CHARACTERISTICS OF OLIVE OIL. Academic Research in Educational Sciences. 6(4), pp.178–190.