STUDIES ON OLIVE OIL AND RATE OF PHOTO/CATALYTIC CLEAVAGE OF UNSATURATED FATTY ESTER CONTENT
Oils are not just sources of condensed energy and flavours but also rich sources of fat soluble vitamins and essential fatty acids. These underscore studies in their oxidative stability and shelf-life. Olive oil of Olea europaea fruits was extracted and subjected to iodine value test, after catalysis using 0.4g TiO2 and 2.0g H2O2, photoxidation and photocatalysis using UV and the catalysts above. A strong positive linear relationship exists between the iodine value and time under all reaction conditions. The reaction rates were not linear for any of the given conditions but reduced reaction rates were observed. The reaction rates were well correlated with time under the given conditions having shown correlation coefficient values, r, close to +1.