Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil

Authors

  • Reza Farhoosh,

    Corresponding author
    1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
    • Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran Fax: +98-511-8787430.
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  • Mohammad Hossein Haddad Khodaparast,

    1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
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  • Ali Sharif,

    1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
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  • Seyedeh-Zohreh Hoseini-Yazdi,

    1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
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  • Atefeh Zamani-Ghalehshahi

    1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
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Abstract

Total amounts of conjugated diene hydroperoxides and carbonyl compounds of a virgin olive oil (VOO) and its purified form as affected by 0.1–6% w/w bene kernel (BKO) and hull (BHO) oils were monitored during 16 h heating at 180°C. The VOO was more prone to the production of off-flavour carbonyl compounds than to the formation of conjugated diene hydroperoxides. The VOOs oxidative stability decreased significantly due to the removal of the indigenous antioxidative compounds. Oxidative stability, especially regarding the secondary oxidation, significantly improved with increasing concentrations of the BKO than with those of the BHO.

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