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Contribution of chemical components of cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons

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Journal of the American Oil Chemists' Society

Abstract

Oxidation is the primary cause of virgin olive oil quality deterioration. This paper presents a correlation between oxidative stability, as determined by the Rancimat method, and some chemical components involved in the oxidation process of a set of 74 Cornicabra virgin olive oils obtained from three successive crop seasons (94/95 to 96/97). Results showed a clear influence of total polyphenols on virgin olive oil stability, with linear regression coefficients which were similar for the three seasons studied, and a much lower contribution of α-tocopherol and unsaturated fatty acids, mainly linoleic acid. A significant effect dependent on the crop season was also observed.

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Departamento de Química Analítica y Tecnología de Alimentos, Campus Universitario s/n, Universidad de Castilla-La Mancha, 13071, Ciudad Real, Spain

    M. D. Salvador, F. Aranda & G. Fregapane

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  1. M. D. Salvador
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  2. F. Aranda
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  3. G. Fregapane
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Correspondence to M. D. Salvador.

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Salvador, M.D., Aranda, F. & Fregapane, G. Contribution of chemical components of cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons. J Amer Oil Chem Soc 76, 427–432 (1999). https://doi.org/10.1007/s11746-999-0020-8

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  • DOI: https://doi.org/10.1007/s11746-999-0020-8

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