Study of degradation of olive oils subjected to thermoxidation. I. Statistical determination the parameter that best quantifies the degradation

Abstract

On designing this experiment, besides estimating the initial homogeneity of the six oils, which have been studied, all the factors are controlled in a way that only one variable namely, thermoxidation affects the degradation. After the corresponding statistical treatment of the results had been carried out, the conclusion reached was that polar fraction parameter results to been the most specific, besides being the one that best measures the alteration of the heated olive oils.