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Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.
J Agric Food Chem. 2003 Oct 22; 51(22):6564-71.JA

Abstract

Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results were then compared with the parameters usually applied to assess the oxidative status of lipids, such as peroxide value, spectrophotometric absorbance, and loss of unsaturated fatty acids. Finally, the assessment of nonanal has been suggested as a marker of oxidative degradation. This rapid, inexpensive, and reliable method may allow screening of oils prior to testing by a panel of assessors.

Authors+Show Affiliations

Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.No 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

14558779

Citation

Vichi, Stefania, et al. "Solid-phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced By Oxidation and Suitable Markers of Oxidative Status." Journal of Agricultural and Food Chemistry, vol. 51, no. 22, 2003, pp. 6564-71.
Vichi S, Pizzale L, Conte LS, et al. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. J Agric Food Chem. 2003;51(22):6564-71.
Vichi, S., Pizzale, L., Conte, L. S., Buxaderas, S., & López-Tamames, E. (2003). Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. Journal of Agricultural and Food Chemistry, 51(22), 6564-71.
Vichi S, et al. Solid-phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced By Oxidation and Suitable Markers of Oxidative Status. J Agric Food Chem. 2003 Oct 22;51(22):6564-71. PubMed PMID: 14558779.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. AU - Vichi,Stefania, AU - Pizzale,Lorena, AU - Conte,Lanfranco S, AU - Buxaderas,Susana, AU - López-Tamames,Elvira, PY - 2003/10/16/pubmed PY - 2003/12/12/medline PY - 2003/10/16/entrez SP - 6564 EP - 71 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 22 N2 - Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results were then compared with the parameters usually applied to assess the oxidative status of lipids, such as peroxide value, spectrophotometric absorbance, and loss of unsaturated fatty acids. Finally, the assessment of nonanal has been suggested as a marker of oxidative degradation. This rapid, inexpensive, and reliable method may allow screening of oils prior to testing by a panel of assessors. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14558779/Solid_phase_microextraction_in_the_analysis_of_virgin_olive_oil_volatile_fraction:_modifications_induced_by_oxidation_and_suitable_markers_of_oxidative_status_ L2 - https://doi.org/10.1021/jf030268k DB - PRIME DP - Unbound Medicine ER -