Studying of qualitative Properties of garlic ,sunflower and olive oils and effect of the preservation at refrigeration on their chemical properties | ||
| journal of kerbala university | ||
| Article 1, Volume 8, Issue 0, January 2012, Pages 182-191 PDF (0 K) | ||
| Abstract | ||
| Qualitative Properties of garlic,sunflower and olive oils were studied. such as odour,colour, refractive Index, density, viscosity, meltting, boiling,somking, Flash, Burn Points and acid value, peroxide value, saponification number, unsaponifiable matter, iodine number , thiobarbituric acid value . cholesterol was also determined. Results showed that, odours and colors were differ among oils because of compounds which responsible on color and odour. Refractive index from sunflower oil and olive oil were very close between them ,but were higher than refractive index of garlic oil . It was observed that the density of both garlic oil and sunflower oil were very close between them ,but they were lower than density of olive oil .Also viscosity of the three oils were different and the olive oil was the highest. The melting and boiling points for oils , were very close and sunflower oil was the highest,but olive oil was lower than that ,garlic oil was the lowest. Somking,flashing and burn points were different and olive oil was the highest.The results observed that, chemicals indicators were studied. showed that sunflower oil was the most acidic and it was higher in unsaponifiable matter , iodine number and thiobarbituric acid .While, olive oil was highest in peroxide and saponification values.There was no cholesterol in these oils.On the other hand,it was found, that all studied chemical indicators of oils were increased when refrigerating period increased. | ||
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