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Development of Methods for the Evaluation of Olive Oil Oxidation

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Characterization and Authentication of Olive and Other Vegetable Oils

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Abstract

In this work, the chemical changes produced in an EVOO sample, both in the presence and absence of its phenolic fraction during an accelerated ageing treatment have been studied. The changes produced in phenolic compound concentrations, jointly with the changes observed in free acidity, peroxide value, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated ageing treatment in EVOO samples with phenolic fraction was also studied.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Universitat de València, València, 46100, Spain

    María Jesús Lerma García

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  1. María Jesús Lerma García
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Correspondence to María Jesús Lerma García .

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Lerma García, M.J. (2012). Development of Methods for the Evaluation of Olive Oil Oxidation. In: Characterization and Authentication of Olive and Other Vegetable Oils. Springer Theses. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-31418-6_9

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