Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils: Importance of α-Tocopherol Concentration

• DOI: 10.1021/jf020033t
• Publication Date: 2002-07-28T21:30:42Z
• Authors: Monica Deiana; Antonella Rosa; Clara Falqui Cao; Filippo M. Pirisi; Giovanni Bandino; M. Assunta Dessì
• Keywords: Peroxide value; Unsaponifiable; Peroxide; Oxidizing agent; Degree of unsaturation

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