VARIATIONS OF SOME NUTRITION VALUES OF OLIVE OIL BY HOUSEHOLD USING
TL;DRAbstract
This study examines of virgin olive oil variations after microwave heating, boiling in vinegar or salt solution, as well as UV irradiation. The heating and UV irradiation were performed using both continuous and discontinuous profiles. Measurements of selected nutrition values involving chlorophylls, carotenoids and alpha-tocopherol contents were carried out applying visible and fluorescence spectrometry. Development of fatty acid oxidation products was verified from relation of intensity ratio of 445/520 nm peaks in fluorescence spectrum. The continual microwave heating or UV irradiation showed results different from those using the discontinuous exposure despite the same cumulative treatment time. Chlorophylls and carotenoids were less sensible to the treatment than alpha-tocopherol. The boiling with the vinegar solution affected each from the followed components more destructively than the salt medium.
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This study examines of virgin olive oil variations after microwave heating, boiling in vinegar or salt solution, as well as UV irradiation. The heating and UV irradiation were performed using both continuous and discontinuous profiles. Measurements of selected nutrition values involving chlorophylls, carotenoids and alpha-tocopherol contents were carried out applying visible and fluorescence spectrometry. Development of fatty acid oxidation products was verified from relation of intensity ratio of 445/520 nm peaks in fluorescence spectrum. The continual microwave heating or UV irradiation showed results different from those using the discontinuous exposure despite the same cumulative treatment time. Chlorophylls and carotenoids were less sensible to the treatment than alpha-tocopherol. The boiling with the vinegar solution affected each from the followed components more destructively than the salt medium.
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