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Properties of purified olive oil | ||
| تولید و فرآوری زیتون | ||
| Article 5, Volume 1, Issue 1, November 2019, Pages 44-49 PDF (374.15 K) | ||
| Document Type: Original Article | ||
| Author | ||
| Zahra Yosefi* | ||
| Assistant Professor , Agricultural Engineering Research Group, Gilan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization(AREEO), Rasht, Iran | ||
| Abstract | ||
| Olive oil is the only oil which can be consumed right after extraction and doesn’t need any further processing. The oxidative stability and nutritious value of olive oil is higher in comparison with other vegetable oils because of its antioxidant content. Purified olive oil is an oil which is processed under some chemical reactions in order to omit the bitter taste and its high acidity(free occurring fatty acids) that are considered as the flaws of the virgin olive oil. The purifying process usually consists of whether filtering a low quality virgin olive or purifying a lampant olive oil with sodium hydro-oxide in order to neutralize the acidity. During different stages of refinement, the oil is affected by high temperatures. While the temperature rises from the point of vaporizing, some unexpected changes may be concerning, therefore trans fatty acids especially trans-linoleic and linolenic acid isomers will be formed and reach a higher level than standard. On the other hand, the refinement process eliminates the antioxidant content of the oil as well as destroying its polyphenols; although purified olive oils are the only option of monetization for gardeners who can’t produce extra virgin olive oil. | ||
| Keywords | ||
| Antioxidant content; Extra-virgin olive oil; Lampante olive oil | ||
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