Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   WINTER 2010 , Volume 1 , Number 3; Page(s) 49 To 53.
 
Paper: 

EVALUATION OF THE OLIVE OILS PURITY THOROUGH MEASURING POLYMERIZED TRIACYLGLYCEROLS

 
 
Author(s):  FAHIMDANESH M.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, ISLAMIC AZAD UNIVERSITY, SHAHR-E-QODS BRANCH
 
Abstract: 

In this research, PT index was studied on nine local samples of olive oil and two foreign ones using High Performance Size – Exclusion Chromatography. The results indicated that PT was available in nearly all samples. In other words, most of the purchased brands had some purified oil though all had phrases like %100 purified or virgin olive oil imprinted on them. Namely the M3%1, M4%0.78 and M5% 0.36 had the most and M6%0.04 and M2%0.09 the least PT respectively.

 
Keyword(s): VIRGIN OLIVE OIL, PURITY, POLYMERIZED TRIGELYCERIDES (PT), HPLC.
 
References: 
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