Journal of Food Processing & Technology

Mahmoud A. Doheim

Publications

• Special Issue Article
  Deacidification of High-acid Olive Oil
  Author(s): Ahmed Samy M. Abd El-Salam, Mahmoud A. Doheim, Mahmoud Z. Sitohy and Mohamed Fawzy RamadanAhmed Samy M. Abd El-Salam, Mahmoud A. Doheim, Mahmoud Z. Sitohy and Mohamed Fawzy Ramadan
  
  The objective of the present work was to improve the quality of high-free fatty acid olive (HFFAO) oil. Silica gel (SG) was used as adsorbent by applying filtration and stirring techniques. Chemical treatments with alkali using NaOH and/or Ca(OH)2 were also conducted to neutralize the acidity of HFFAO oil. The percentages of linoleic acid (C18:2) in the neutralized oils were lower than those in the reference olive oil. Untreated and treated HFFAO oil samples were stored under accelerated conditions for 30 days. The progress of oxidation at 60°C was followed by measuring acid value (AV), the formation of oxidative products (peroxide value (PV) and p-anisidine value (AnV)), total phenolic compounds (TPC), recording radical scavenging activity (RSA) toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of β-carotene in a linoleate model system. The results indicate.. View More»
  DOI: 10.4172/2157-7110.S5-001

  Abstract PDF