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Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
J Agric Food Chem. 2005 Mar 23; 53(6):2103-10.JA

Abstract

Three monovarietal extra virgin olive oils (EVOOs) were subjected to accelerated storage conditions (60 degrees C, dark) representative of the autoxidation process during shelf life. Oxidation markers, i.e., the peroxide value, conjugated dienes, the oil stability index, and minor components, were monitored. The changes in minor components, related to the stage of ongoing oxidation and expressed as a percentage of the induction period (IP), followed a similar pattern in all oils: o-diphenols diminished by the highest rate (halved within 15% of the IP), followed by alpha-tocopherol (halved within 35% of the IP). Carotenoids and chlorophylls were also affected by autoxidation, whereas squalene showed high stability (<20% loss within 100% of the IP). Polar phenols (especially o-diphenols) and alpha-tocopherol were deduced to be the most potent antioxidants of EVOO. They efficiently inhibited oxidative lipid deterioration and subsequent development of sensory defects (rancidity, discoloration), which occurred only after substantial depletion of these antioxidants. Therefore, they could also be used as markers for the oxidative status of EVOO particularly in the early stage of oxidation.

Authors+Show Affiliations

Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. karel.hrncirik@unilever.comNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

15769142

Citation

Hrncirik, Karel, and Sonja Fritsche. "Relation Between the Endogenous Antioxidant System and the Quality of Extra Virgin Olive Oil Under Accelerated Storage Conditions." Journal of Agricultural and Food Chemistry, vol. 53, no. 6, 2005, pp. 2103-10.
Hrncirik K, Fritsche S. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J Agric Food Chem. 2005;53(6):2103-10.
Hrncirik, K., & Fritsche, S. (2005). Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. Journal of Agricultural and Food Chemistry, 53(6), 2103-10.
Hrncirik K, Fritsche S. Relation Between the Endogenous Antioxidant System and the Quality of Extra Virgin Olive Oil Under Accelerated Storage Conditions. J Agric Food Chem. 2005 Mar 23;53(6):2103-10. PubMed PMID: 15769142.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. AU - Hrncirik,Karel, AU - Fritsche,Sonja, PY - 2005/3/17/pubmed PY - 2005/4/29/medline PY - 2005/3/17/entrez SP - 2103 EP - 10 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 6 N2 - Three monovarietal extra virgin olive oils (EVOOs) were subjected to accelerated storage conditions (60 degrees C, dark) representative of the autoxidation process during shelf life. Oxidation markers, i.e., the peroxide value, conjugated dienes, the oil stability index, and minor components, were monitored. The changes in minor components, related to the stage of ongoing oxidation and expressed as a percentage of the induction period (IP), followed a similar pattern in all oils: o-diphenols diminished by the highest rate (halved within 15% of the IP), followed by alpha-tocopherol (halved within 35% of the IP). Carotenoids and chlorophylls were also affected by autoxidation, whereas squalene showed high stability (<20% loss within 100% of the IP). Polar phenols (especially o-diphenols) and alpha-tocopherol were deduced to be the most potent antioxidants of EVOO. They efficiently inhibited oxidative lipid deterioration and subsequent development of sensory defects (rancidity, discoloration), which occurred only after substantial depletion of these antioxidants. Therefore, they could also be used as markers for the oxidative status of EVOO particularly in the early stage of oxidation. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15769142/Relation_between_the_endogenous_antioxidant_system_and_the_quality_of_extra_virgin_olive_oil_under_accelerated_storage_conditions_ L2 - https://doi.org/10.1021/jf048363w DB - PRIME DP - Unbound Medicine ER -