期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2013
卷号：4
期号：6
页码：935-942
出版社：University of Mohammed Premier Oujda
摘要：The aim of thi s work was to study the changes in the physico -chemical composition and oxidative stability of two different virgin olive oil cultivar "Arbequina and Moroccan Picholine" after 9 weeks of storage at 60 °C. Quality parameters periodically monitored over the study were peroxide value, acid value, UV absorption (E232 and E270) tocopherol and fatty acid composition. Results showed that after the sto rage period, the peroxide value, acidity and UV absorption increase, the important losses in α-tocopherol content of oils occur and significant decreases were observed in the oxidative stability, while the composition of the fatty acids was the more stable co mpounds. Comparing the both cultivars, the Moroccan Picholine seems to be more stable than the Arbequina.
