INFLUENCE OF THE NEUTRALIZATION STEP ON THE HYDROLYSIS STABILITY OF ACID OLIVE OIL
Abstract

Author(s): Kamel Essid*, Mahmoud Trabelsi, Mohamed H├ędi Frikha

Abstract The aim of this study was to investigate the effects of neutralizing process, using soda or lime, on fatty acid and triglyceridic compositions. The results of the different analyses by chrom atographic methods (CPG and HPLC) and a theoretical calculation, bearing on the distribution of the fatty acids on the internal and external positions of glycerol, enabled us to put in a prominent position the effects of neutralizing on the physicochemical properties of treated oils. A study, bearing on the hydrolysis resistance of neutralized oils, was also carried out. The fatty acid composition (GC-MS) and the triacylglycerol composition (HPLC) allowed us to conclude that oils, neutralized with soda or lime, do not undergo considerable physicochemical alterations and remain corresponding to the international standards for refined oils for human consumption. Keywords: Olive oil, oil stability, fatty acids, triacylglycerols, neutralization.