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Characterization of olive oils comme...

Ardo, Shane Adam.

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Characterization of olive oils commercially available in the United States.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characterization of olive oils commercially available in the United States./
Author:	Ardo, Shane Adam.
Description:	132 p.
Notes:	Source: Masters Abstracts International, Volume: 44-01, page: 0319.
Contained By:	Masters Abstracts International44-01.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1428433
ISBN:	9780542257957

Characterization of olive oils commercially available in the United States.
Ardo, Shane Adam.

Characterization of olive oils commercially available in the United States. - 132 p.

Source: Masters Abstracts International, Volume: 44-01, page: 0319.

Thesis (M.S.)--University of Maryland, College Park, 2005.

This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed in their oxidative stability (23.64--212.1 h induction time) and concentrations of rancid byproducts (peroxide values: 40.46--65.07 mumol t-butyl peroxide equivalents/g oil; p-anisidine values: 2.70--8.79 OD 350/g oil; free fatty acid contents: 0.19--1.20 g oleic acid/100 g oil). These commercial olive oils also possessed varying concentrations of total phenolic contents (554--810 mug gallic acid equivalents/g oil) and oxygen radical absorbance capacities (1.4--11.7 mumol Trolox equivalents/g oil) (P < 0.05). These data suggest that olive oils commercially available in the United States differ in their quality, stability, and nutritional value. Furthermore, the retail price may not reflect the quality, stability, and nutritional value of the olive oil.

ISBN: 9780542257957Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Characterization of olive oils commercially available in the United States.
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100 1 $a Ardo, Shane Adam. $3 1911922
245 1 0 $a Characterization of olive oils commercially available in the United States.
300 $a 132 p.
500 $a Source: Masters Abstracts International, Volume: 44-01, page: 0319.
500 $a Director: Liangli Yu.
502 $a Thesis (M.S.)--University of Maryland, College Park, 2005.
520 $a This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed in their oxidative stability (23.64--212.1 h induction time) and concentrations of rancid byproducts (peroxide values: 40.46--65.07 mumol t-butyl peroxide equivalents/g oil; p-anisidine values: 2.70--8.79 OD 350/g oil; free fatty acid contents: 0.19--1.20 g oleic acid/100 g oil). These commercial olive oils also possessed varying concentrations of total phenolic contents (554--810 mug gallic acid equivalents/g oil) and oxygen radical absorbance capacities (1.4--11.7 mumol Trolox equivalents/g oil) (P < 0.05). These data suggest that olive oils commercially available in the United States differ in their quality, stability, and nutritional value. Furthermore, the retail price may not reflect the quality, stability, and nutritional value of the olive oil.
590 $a School code: 0117.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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