Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco

被引：35

作者：

Gharby, Said ^{[1
]}

Harhar, Hicham ^{[1
]}

Mamouni, Rachid ^{[2
]}

Matthaus, Bertrand ^{[3
]}

Addi, El Habib Ait ^{[4
]}

Charrouf, Zoubida ^{[1
]}

机构：

[1] Univ Mohammed V Agdal, Fac Sci, Lab Chim Plantes & Synth Organ & Bioorgan, BP 1014, Rabat, Morocco

[2] Univ Ibn Zohr, Fac Sci, Equipe Mat Catalyse & Valorisat Ressources Nat, BP 8061, Agadir 8000, Morocco

[3] Max Rubner Inst, Fed Res Inst Nutr & Food, Working Grp Lipid Res, Detmold, Germany

[4] Univ Ibn Zohr, Ecole Super Technol, Equipe Rech Biotechnol Energie & Environm, BP 33-S, Agadir, Morocco

来源：

OCL-OILSEEDS AND FATS CROPS AND LIPIDS | 2016年 / 23卷 / 04期

关键词：

Chemical composition; kinetics of oxidation; olive oils; oxidative stability; rancimat;

D O I：

10.1051/ocl/2016014

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The aim of the present investigation is to compare the chemical characterization of four monovarietal virgin olive oils obtained from fruits of olive trees grown in Morocco (Picholine, Picual, Arebiquine, Koroneiki) with kinetic parameters of oxidation based on Rancimat measurements and finally to assess the oxidative stabilities. The examined oils from different varieties showed a chemical composition within the regulatory limits. Rancimat measurements of induction times were carried out under isothermal conditions in an air atmosphere at temperatures from 373 to 423 K with intervals of 10 K. Using the Arrhenius-type correlation between the inverse induction times and the absolute temperature of the measurements, E-a, Z, and k values for oil oxidation under Rancimat conditions were calculated. The primary kinetic parameters derived from this method were qualitatively consistent and help to evaluate the oxidative stabilities of oils at increased temperatures.

引用

页数：8

共 53 条

[1] Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy [J].