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Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration.
J Agric Food Chem. 2002 Jul 17; 50(15):4342-6.JA

Abstract

The stability of extra virgin olive oils is mainly due to their relatively low fatty acids unsaturation and to the antioxidant activity of some of the unsaponifiable components. We studied the activity of alpha-tocopherol in extra virgin olive oil in its natural state, using new and simple oxidizing conditions in "thin layer" and "bulk phase". Oxidation time course was monitored at 37 degrees C or 75 degrees C. A storage test was also performed. Two parameters were evaluated: depletion of alpha-tocopherol and formation of PUFA hydroperoxides, measured as conjugated dienes (CD) and peroxide value. The value of complex polyphenols was also measured. alpha-Tocopherol concentration decreased in function of time and temperature and showed a strong inverse correlation with the increase of CD. When alpha-tocopherol reached a "threshold value" of 60-70 mg/kg, a significant increase of CD formation was observed, together with a good correlation between CD and peroxide value. The initial amount of alpha-tocopherol is one of the components that influences oil oxidative susceptibility.

Authors+Show Affiliations

Dip. di Biologia Sperimentale, Sez. di Patologia Sperimentale, Università degli Studi di Cagliari, Cittadella Universitaria, KM 4.5 SS554, 09042 Monserrato (CA), Italy. mdeiana@unica.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12105968

Citation

Deiana, Monica, et al. "Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils: Importance of Alpha-tocopherol Concentration." Journal of Agricultural and Food Chemistry, vol. 50, no. 15, 2002, pp. 4342-6.
Deiana M, Rosa A, Cao CF, et al. Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration. J Agric Food Chem. 2002;50(15):4342-6.
Deiana, M., Rosa, A., Cao, C. F., Pirisi, F. M., Bandino, G., & Dessì, M. A. (2002). Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration. Journal of Agricultural and Food Chemistry, 50(15), 4342-6.
Deiana M, et al. Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils: Importance of Alpha-tocopherol Concentration. J Agric Food Chem. 2002 Jul 17;50(15):4342-6. PubMed PMID: 12105968.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration. AU - Deiana,Monica, AU - Rosa,Antonella, AU - Cao,Clara Falqui, AU - Pirisi,Filippo M, AU - Bandino,Giovanni, AU - Dessì,M Assunta, PY - 2002/7/11/pubmed PY - 2002/8/21/medline PY - 2002/7/11/entrez SP - 4342 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 15 N2 - The stability of extra virgin olive oils is mainly due to their relatively low fatty acids unsaturation and to the antioxidant activity of some of the unsaponifiable components. We studied the activity of alpha-tocopherol in extra virgin olive oil in its natural state, using new and simple oxidizing conditions in "thin layer" and "bulk phase". Oxidation time course was monitored at 37 degrees C or 75 degrees C. A storage test was also performed. Two parameters were evaluated: depletion of alpha-tocopherol and formation of PUFA hydroperoxides, measured as conjugated dienes (CD) and peroxide value. The value of complex polyphenols was also measured. alpha-Tocopherol concentration decreased in function of time and temperature and showed a strong inverse correlation with the increase of CD. When alpha-tocopherol reached a "threshold value" of 60-70 mg/kg, a significant increase of CD formation was observed, together with a good correlation between CD and peroxide value. The initial amount of alpha-tocopherol is one of the components that influences oil oxidative susceptibility. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12105968/Novel_approach_to_study_oxidative_stability_of_extra_virgin_olive_oils:_importance_of_alpha_tocopherol_concentration_ L2 - https://doi.org/10.1021/jf020033t DB - PRIME DP - Unbound Medicine ER -