Monitoring changes in antioxidants compounds in Olive oil related to ahead and after heat treatment and adding Vitamin E

• Pages: 79-82

Vol. 9 No. 1

March, 2023

ISSN 2410-3918

Acces online at www.iipccl.org

79

Academic Journal of Business, Administration, Law and Social Sciences

IIPCCL Publishing, Graz-Austria

Monitoring changes in antioxidants compounds in Olive oil related to ahead

and after heat treatment and adding Vitamin E

Jonida Canaj

Department of Industrial Chemistry, Faculty of Natural Sciences UT, Albania

Abstract

Thegoalofthisstudyistocomparedierentsamplesofoliveoil(extravirginoliveoil,virgin

olive oil), monitoring changes in the antioxidant compounds content ahead and after heating

treatment in 1800C. There are 10 samples of olive oil that are analyzed, primarily control

samples, the samples after heating at 1800C and the third group of samples are olive oil

samples added vitamin E and heated at the same temperature and the same time for around

4hours. The datashows thatsamples ofheat treatmenthavemeaningful dierencesin the

contentof antioxidants in olive oil.A corresponding trend ofdierences is found between

samples of heat treatment and samples of added vitamin E and heated also. The most changes

are observed between the control samples and the heated (at 180°C) samples of virgin olive oil

than extra virgin olive oil. Furthermore, the study indicated that adding vitamin E in samples

before heating treatment increase the concentration of antioxidant compounds by oxidative

stability of vitamin E.

Keywords: antioxidants, extra virgin olive oil, virgin olive oil, vitamin E.

Introduction

Olive oil, especially extra virgin olive oil, is the major source of fat in the Mediterranean

diet that has appreciative healthiness benets. The reason for this aribution is

predominantly the lower content of saturated fay acids (SFAs) and the higher

content of polyphenolic compounds.

Dierentconditions,especiallythetemperatureandthetimeofheatprocessing,can

inuencethequalityofoliveoilasfayacidcomposition,polyphenols,tocopherols,

andcarotenoids[2, 3].Thetype ofoil correspondinglyinuencesthe changesinoil

andits stability during heat treatment dueto dierence in quality. Saturated fay

acidsaremore stablethan unsaturatedfayacids, andsimilarly mono-unsaturated

fayacids(MUFAs)aremorestablewhencomparedtopoly-unsaturatedfayacids

(PUFAs) [4]. The advantage of olive oil is the higher content of oleic acid (MUFA),

and this property gives olive oil a advanced position of oxidative stability than that

of other edible oils with a higher content of PUFAs. Extra virgin olive oil has the

additional advantage of high levels of polyphenols, tocopherols, and carotenoids

thanrened olive oil[1, 5, 6]. Their content isinuencedby olive variety,climate,

andcrop conditions, as wellas agronomic and technologic factors[7, 8]. Olive oil,

especiallyextravirgin oliveoil,is consideredbenecial forthehealth ofconsumers

due to the presence of phenolic compounds, such as hydroxytyrosol (which improves

radical stability) and oleuropein.