Publication:
Trace metals in olive oil

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Date

2008

Authors

Saban, Yakup
Başoğlu, Fikri

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International Society for Horticultural Science

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Abstract

One of the most important quality criteria of olive oil is its metal content. Trace levels of metal ions, such as Fe and Cu, are known to have adverse effects on the oxidative stability of olive oil. Transition metals catalyse the decomposition of hydro-peroxides, aldehydes, ketones, acids and epoxide. These compounds may develop pathological effects on the digestive system. They also increase carcinogenic effect by reacting with other food components such as proteins and pigments. Hence, it is important to monitor and control the presence of elements in the olive oil.

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Keywords

Agriculture, Lipid, Oxidation, Vegetable oil, Fe, Cu, Atomic-absorption spectrometrly, Edible oils, Iron, Radicals, Copper, Peroxidation, Disease, Lead

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