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Alteration of chemical composition and the oxidative stability of bleached pomace-olive oil on activated clays.
J Agric Food Chem. 2006 Sep 20; 54(19):7137-43.JA

Abstract

This work is a contribution to the study of the bleaching process, which is a very important stage in the refining process of vegetable oils and used to reduce or convert undesired constituents to harmless ones from fats and oils. The virgin olive oil, taken as reference, and the pomace-olive oil were bleached in the optimal conditions using Tunisian bleaching earths (South of Tunisia) which were activated in our laboratory and compared with commercial clays. It was shown that activated Tunisian clays are characterized by a very important adsorptive capacity, comparable to that of commercial clays. Also, the physicochemical stability of bleached oils was studied. The fatty acid composition (GC), the triacylglycerol composition (HPLC), and the oxidative stability (UV spectrometry) allowed us to conclude that oils, bleached with the Tunisian activated clays, do not undergo considerable physicochemical alterations and remain corresponding to the international standards for refined oils for human consumption.

Authors+Show Affiliations

Laboratoire de Chimie Appliquée, Hétérocycles Corps Gras et Polymères, Faculté des Sciences de Sfax, Route de Soukra, Km 3,5 3018 Sfax, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16968074

Citation

Jahouach, W, et al. "Alteration of Chemical Composition and the Oxidative Stability of Bleached Pomace-olive Oil On Activated Clays." Journal of Agricultural and Food Chemistry, vol. 54, no. 19, 2006, pp. 7137-43.
Jahouach W, Essid K, Trabelsi M, et al. Alteration of chemical composition and the oxidative stability of bleached pomace-olive oil on activated clays. J Agric Food Chem. 2006;54(19):7137-43.
Jahouach, W., Essid, K., Trabelsi, M., & Frikha, M. H. (2006). Alteration of chemical composition and the oxidative stability of bleached pomace-olive oil on activated clays. Journal of Agricultural and Food Chemistry, 54(19), 7137-43.
Jahouach W, et al. Alteration of Chemical Composition and the Oxidative Stability of Bleached Pomace-olive Oil On Activated Clays. J Agric Food Chem. 2006 Sep 20;54(19):7137-43. PubMed PMID: 16968074.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Alteration of chemical composition and the oxidative stability of bleached pomace-olive oil on activated clays. AU - Jahouach,W, AU - Essid,K, AU - Trabelsi,M, AU - Frikha,M H, PY - 2006/9/14/pubmed PY - 2006/11/3/medline PY - 2006/9/14/entrez SP - 7137 EP - 43 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 19 N2 - This work is a contribution to the study of the bleaching process, which is a very important stage in the refining process of vegetable oils and used to reduce or convert undesired constituents to harmless ones from fats and oils. The virgin olive oil, taken as reference, and the pomace-olive oil were bleached in the optimal conditions using Tunisian bleaching earths (South of Tunisia) which were activated in our laboratory and compared with commercial clays. It was shown that activated Tunisian clays are characterized by a very important adsorptive capacity, comparable to that of commercial clays. Also, the physicochemical stability of bleached oils was studied. The fatty acid composition (GC), the triacylglycerol composition (HPLC), and the oxidative stability (UV spectrometry) allowed us to conclude that oils, bleached with the Tunisian activated clays, do not undergo considerable physicochemical alterations and remain corresponding to the international standards for refined oils for human consumption. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16968074/Alteration_of_chemical_composition_and_the_oxidative_stability_of_bleached_pomace_olive_oil_on_activated_clays_ L2 - https://doi.org/10.1021/jf0610108 DB - PRIME DP - Unbound Medicine ER -