Abstract
Six samples of virgin olive oil obtained from several varieties of olive fruits (Picual, Manzanilla, Lechín, and Arbequina) were submitted to an accelerated oxidation process during a 63-h period under the conditions of the oil stability index (OSI), as measured by a Rancimat (100°C) apparatus. Spectra were measured every 3 h, and chlorophyll and carotenoid indexes and CIFLAB color ordinates were calculated. As oxidation time increased, remarkable changes in the spectral characteristics and color ordinates were observed. Oxidation provoked less vivid colors (lower values for chroma, C ab* ) in all the samples; however, only some varieties became darker (lower values for lightness, L*). The pigment loss calculated for oxidized oils was 67% for the carotenoid index and 58% for the chlorophyll index. Mathematical models are offered to predict color changes with time of storage at 20°C.
Similar content being viewed by others
References
Sanelli, B., La Conservabilità degli Oli Vegetali in Rapporto al grado di Insaturazione e del Contenuto in Clorofila. Nota IV. Variazione del Colore e del Contenuto in Clorofila, Riv. Ital. Sostanze Grasse 58:453–459 (1981).
Gutiérrez, F., J. Garrido, M.L. Gallardo, B. Gandul, and M.I. Mínguez, Action of Chlorophylls on the Stability of Virgin Olive Oil, J. Am. Oil Chem. Soc. 69:866–871 (1992).
Papaseit Totosaus, J., El Color del Aceite de Oliva Virgen, Característica de Calidad, Grasas Aceites 37:204–206 (1986).
Gutiérrez, F., C. Gómez, and R. Gutiérrez, Estudio de la Cinética de Evolución de los Índices de Calidad del Aceite de Oliva Virgen Durante su Conservación en Envases Comerciales, Ibid. 39:245–253 (1988).
Mínguez-Mosquera, M.I., L. Rejano-Navarro, B. Gandul Rojas A.H. Sanchez Gómez. and J. Garrido-Fernández. Color-Pigment Correlation in Virgin Olive Oil, J. Am. Oil Chem. Soc. 68: 332–336 (1991).
Gandul, B., and M.I. Mínguez-Mosquera. Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties, J. Sci. Food Agric. 72:31–39 (1996).
Asociación Española de Normalización y Certificación, Madrid, AENOR, Índice de Color ABT. Norma UNE 55022, 2000.
Gutiérrez, R., Método Rápido para Definir y Casificar el Color de los Aceites de Oliva Vírgenes, Grasas Aceites 32:282–284 (1986).
Billmeyer, F.W., and M. Saltzman, Principles of Color Technology, 2nd edn., John Wiley & Sons, New York, 1981, Chapters 1, 2, 5, and 6.
Moyano, M.J., J. Melgosa, J. Alba, E. Hita, and F.J. Heredia, Reliability of the Bromothymol Blue Method for Color in Virgin Olive Oils, J. Am. Oil Chem. Soc. 76:687–692 (1999).
Melgosa, M., M.M. Pérez, E. Hita, M.J. Moyano, J. Alba, and F.J. Heredia, Precision and Accurancy in the Color Specification of Virgin Olive Oil from the Bromthymol Blue Method, Ibid. 77:1093–1099 (2000).
Melgosa, M., M.M. Pérez, E. Hita, M.J. Moyano, J. Alba, and F.J. Heredia, Reproducibility of the Bromthymol Blue Standards Used for Color Specification of Virgin Olive Oil, Ibid. 78: 265–270 (2001).
Rosell, J.B., Color Measurement in Refined vs. Crude Oils, Ibid. 75:1063 (1998).
Commission Internationale de l'Eclairage, CIE Publication 15.2, Vienna, 1986.
Aparicio, R., L. Roda, M.A. Albi, and F. Gutiérrez, Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat, J. Agric. Food Chem. 47:4150–4155 (1999)
Salvador, M.D., F. Aranda, S. Gómez Alonso, and G. Fregapane, Cornicabra Virgin Olive Oil: A Study of Five Crop Seasons. Composition, Quality and Oxidative Stability, Food Chem. 74:267–274 (2001).
García, A., M. Brenes, M.J. Moyano, J. Alba, P. García, and A. Garrido, Improvement of Phenolic Compound Content in Virgin Olive Oils by Using Enzymes During Malaxation, J. Food Eng. 48:189–194 (2001).
Cert, A., J. Alba, M.C. Camino, A. Ruiz, F. Hidalgo, W. Moreda, M.J. Moyano, F. Martínez, R. Tubailen, and J.M. Olías, Influencia de los Sistemas de Extracción Sobre las Características y los Componentes Menores del Aceite de Oliva Virgen Extra, Olivae 79:41–50 (1999).
Guillén, R., F. Yépez, F.J. Heredia, and M. Guzmán, Chromatic Parameters and Oxidation Indices for Edible Vegetable Oils Submitted to a Thermal Oxidation Effect, J. Sci. Food Agric. 54: 619–633 (1991).
Martínez, J.M., E. Muñoz, J. Alba, and A. Lanzón, Informe Sobre Utilización del Analizador de Rendimientos “Abencor”, Grasas Aceites 26:379–385 (1975).
Gutiérrez, F., Determination of Oxidative Stability in Virgin Olive Oils: Comparison Between Active Oxygen Method and Rancimat Method, Ibid. 40:1–5 (1989).
Álvarez, C., and F.J. Heredia, PCROM®, Cálculos Colorimétricos, Registro General de la Propiedad Intelectual 1994/41/18790; Madrid, 1994.
Statsoft, Inc., Statistica for Windows v. 5.5., Statsoft, Inc., Tulsa OK, 1999.
Chan, H.W.S., The Mechanism of Autoxidation, in Autoxidation of Unsaturated Lipids, edited by H.W.S. Chan, Academic Press, New York, 1987, pp. 1–16.
Subagio, A., and N. Morita, Instability of Carotenoids Is a Reason for Their Promotion on Lipid Oxidation, Food Res. Int. 34:183–188 (2001).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Ceballos, C., Moyano, M.J., Vicario, I.M. et al. Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test. J Amer Oil Chem Soc 80, 257–262 (2003). https://doi.org/10.1007/s11746-003-0686-0
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-003-0686-0