Δείκτες ποιότητας και οξειδωτικής σταθερότητας παρθένων ελαιόλαδων Κορωνέικης και Κυπριακής ποικιλίας
Date Issued
2017
Author(s)
Advisor
Abstract
Olive oil has been considered important food from the ancient years because of its
positive contribution to human health. There are a lot of studies about the olive oil
nutritional value and its protective effect against various chronic diseases. Olive oil is
characterized by certain quality parameters, their values range between limits
established by the International Olive Oil Council. These parameters are used (i) for
the classification of olive oils according to their quality, and (ii) for examination for
the existence of fraud. In this diploma thesis, quality parameters such as: acidity,
peroxide number, indexes K232, K268, ΔΚ have been determined for olive oils of
Koroneiki and Cypriot (Ladoelia) variety. Also, the antioxidant (antiradical) capacity
of these oils has been determined for the evaluation of the oxidative stability of the
oils between the two varieties. Comparison of oils from different districts of the island
has been done for the quality parameters and the antioxidant capacity.
positive contribution to human health. There are a lot of studies about the olive oil
nutritional value and its protective effect against various chronic diseases. Olive oil is
characterized by certain quality parameters, their values range between limits
established by the International Olive Oil Council. These parameters are used (i) for
the classification of olive oils according to their quality, and (ii) for examination for
the existence of fraud. In this diploma thesis, quality parameters such as: acidity,
peroxide number, indexes K232, K268, ΔΚ have been determined for olive oils of
Koroneiki and Cypriot (Ladoelia) variety. Also, the antioxidant (antiradical) capacity
of these oils has been determined for the evaluation of the oxidative stability of the
oils between the two varieties. Comparison of oils from different districts of the island
has been done for the quality parameters and the antioxidant capacity.
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