A novel photometric method for evaluation of the oxidative stability of virgin olive oils

被引：0
|
作者：
Kamvissis, Vassilis N. [1 ,1 ]
Barbounis, Emmanouil G. [2 ]
Megoulas, Nikolaos C. [3 ]
Koupparis, Michael A. [3 ]
机构：
[1] Minerva S.A. Edible Oils Enterprises, Analytical Laboratory Department, 165 Tatoiou and Odisscos Str, 14452 Metcmorfosis Attica, Greece
[2] N. Asteriadis S.A., Application Department, 56-58 Sp. Trikoupi St, Athens, 10022, Greece
[3] University of Athens, Laboratory of Analytical Chemistry, Department of Chemistry, Panepistimiopolis, Athens, 15771, Greece
来源：
Journal of AOAC International | 1600年 / 91卷 / 04期
关键词：
The Oxitester method; a novel; simple; and fast photometric method for the evaluation of the antioxidant capacity of olive oils; was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples; including extrissima virgin olive oils (correlation coefficient 0.88); and extra virgin olive oils of increased acidity (free fatty acids >0.45%; correlation coefficient 0.89). Other quality factors (flavor; free fatty acids content; specific absorbance at 270 and 232 nm; peroxide value; and content of oleic; linoleic; and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method; in contrast to the Rancimat method; was indicative of the flavor characteristics of the olive oils and the content of linolenic acid;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
页码：794 / 800
相关论文
共 50 条
  • [1] A novel photometric method for evaluation of the oxidative stability of virgin olive oils
    Kamvissis, Vassilis N.
    Barbounis, Emmanouil G.
    Megoulas, Nikolaos C.
    Koupparis, Michael A.
    JOURNAL OF AOAC INTERNATIONAL, 2008, 91 (04) : 794 - 801
  • [2] Oxidative stability of virgin olive oils
    Cinquanta, L
    Esti, M
    Di Matteo, M
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2001, 78 (12) : 1197 - 1202
  • [3] Oxidative status of extra virgin olive oils: HPLC evaluation
    Rovellini, P
    Cortesi, N
    ITALIAN JOURNAL OF FOOD SCIENCE, 2004, 16 (03) : 333 - 342
  • [4] DETERMINATION OF OXIDATIVE STABILITY IN VIRGIN OLIVE OILS - COMPARISON BETWEEN ACTIVE OXYGEN METHOD AND RANCIMAT METHOD
    ROSALES, FG
    GRASAS Y ACEITES, 1989, 40 (01) : 1 - 5
  • [5] Novel approach to study oxidative stability of extra virgin olive oils:: Importance of α-tocopherol concentration
    Deiana, M
    Rosa, A
    Cao, CFQ
    Pirisi, FM
    Bandino, G
    Dessi, MA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (15) : 4342 - 4346
  • [6] Physicochemical Properties and Oxidative Stability of Some Virgin and Processed Olive Oils
    Najafi, V.
    Barzegar, M.
    Sahari, M. A.
    JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, 2015, 17 (04): : 847 - 858
  • [7] Volatile constituents and oxidative stability of virgin olive oils: Influence of the kneading of olive-paste
    Istituto di Industrie Agrarie, Universita degli Studi di Bologna, Via S. Giacomo, 7, 401216 Bologna, Italy
    不详
    不详
    Grasas Aceites, 1 (26-29):
  • [8] Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste
    Lercker, G
    Frega, N
    Bocci, F
    Mozzon, M
    GRASAS Y ACEITES, 1999, 50 (01) : 26 - 29
  • [9] Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils
    Esti, Marco
    Cinquanta, Luciano
    Panfili, Gianfranco
    Manzi, Pamela
    Marconi, Stefania
    Pizzoferrato, Laura
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2004, 2 (02): : 129 - 134
  • [10] Oxidative stability of virgin olive oil
    Velasco, J
    Dobarganes, C
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (9-10) : 661 - 676
12345