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

Authors

  • M. C. Ancin Azpilicueta Laboratorio Municipal de Pamplona
  • M. T. Martínez Remírez Laboratorio Municipal de Pamplona

DOI:

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

Keywords:

Olive oil, Polar fraction, Statistical study, Thermooxidative alteration

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.

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Published

1991-02-28

How to Cite

1.
Ancin Azpilicueta MC, Martínez Remírez MT. Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation. Grasas aceites [Internet]. 1991Feb.28 [cited 2024Apr.19];42(1):22-31. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1274

Issue

Section

Research