Grasas y Aceites, Vol 42, No 1 (1991)

Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation


https://doi.org/10.3989/gya.1991.v42.i1.1274

M. C. Ancin Azpilicueta
Laboratorio Municipal de Pamplona, Spain

M. T. Martínez Remírez
Laboratorio Municipal de Pamplona, Spain

Abstract


On designing this experiment, besides estimating the initial homogeneity of the six oils, which have been studied, all the factors are controlled in a way that only one variable namely, thermoxidation affects the degradation.
After the corresponding statistical treatment of the results had been carried out, the conclusion reached was that polar fraction parameter results to been the most specific, besides being the one that best measures the alteration of the heated olive oils.

Keywords


Olive oil; Polar fraction; Statistical study; Thermooxidative alteration

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