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

被引：0
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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;
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页码：794 / 800
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