A novel photometric method for evaluation of the oxidative stability of virgin olive oils

被引:0
作者
Kamvissis, Vassilis N. [1 ,1 ]
Barbounis, Emmanouil G. [2 ]
Megoulas, Nikolaos C. [3 ]
Koupparis, Michael A. [3 ]
机构
[1] Minerva S.A. Edible Oils Enterprises, Analytical Laboratory Department, 165 Tatoiou and Odisscos Str, 14452 Metcmorfosis Attica, Greece
[2] N. Asteriadis S.A., Application Department, 56-58 Sp. Trikoupi St, Athens, 10022, Greece
[3] University of Athens, Laboratory of Analytical Chemistry, Department of Chemistry, Panepistimiopolis, Athens, 15771, Greece
来源
Journal of AOAC International | 1600年 / 91卷 / 04期
关键词
The Oxitester method; a novel; simple; and fast photometric method for the evaluation of the antioxidant capacity of olive oils; was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples; including extrissima virgin olive oils (correlation coefficient 0.88); and extra virgin olive oils of increased acidity (free fatty acids >0.45%; correlation coefficient 0.89). Other quality factors (flavor; free fatty acids content; specific absorbance at 270 and 232 nm; peroxide value; and content of oleic; linoleic; and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method; in contrast to the Rancimat method; was indicative of the flavor characteristics of the olive oils and the content of linolenic acid;
D O I
暂无
中图分类号
学科分类号
摘要
Journal article (JA)
引用
收藏
页码:794 / 800
相关论文
empty
未找到相关数据