Aydıner, Çağıl (2017) How could we establish press time as a measuring agent to determine the quality of olive oil by titrating oleic acid in olive oil with KOH prepared in alcohol solution? Other thesis, TED Ankara Koleji.
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Abstract
Olive oil is a product that we use in our everyday lives. It is beneficiary both for our immune system and the metabolism, preventing us from many serious illnesses such as cancer or Alzheimer's disease. Since it is a common household product, choosing the most healthy oil is crucial to our health. Not every product is fresh and 100% pure. In this essay, investigation was carried out to analyze the effect of time on the acidity of the olive oil through the research question: How could we establish press time as a measuring agent to determine the quality of olive oil by titrating oleic acid in olive oil with KOH prepared in alcohol solution? Oleic acid has many health benefits including reduction of cardiovascular diseases, cancer, Alzheimer's and many more. Because of the generous amount of fatty acids it contains, it can also be substituted for butter. However, although its is difficult, high heat can break the chains of the long hydrogen chains making it less beneficial to our health. In the experiment two samples were left open, exposed to air and two were used straight out of the bottle with no wait. One of the main reasons why I used two different time periods is because there is a significant difference between the amounts of oleic acid due to oxidation. To determine the acidity of the samples, titration method was used and the values were monitored. It is found that the samples that were exposed, tend to have a lower acidity than those ones which were straight out of the bottle. Therefore, making them less beneficial to our health. Similar to lower quality oils, exposed samples lacked the necessary antioxidants to qualify as a higher quality Extra Virgin Olive Oil. Regarding this information, I’ve concluded that it is best for olive oil to be stored in cool spaces with the lid closed for maximum use health benefits.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | olive oil, oleic acid, KOH |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 11 Jul 2017 07:54 |
| Last Modified: | 11 Jul 2017 07:54 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/837 |
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