Rapid oxidation of commercial extra virgin olive oil stored under fluorescent light

Journal of Food Lipids

Volumn 6, Issue 4, 1999, Pages 331-339

  Khan, Muhammad Ahmad ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346156245     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1999.tb00154.x     Document Type: Article

References (22)

1. th Ed., (D. Firestone, ed.) American Oil Chemists' Society, Champaign.
2. BALDIOLI, M., SERVILI, M., PERRETTI, G. and MONTEDORO, G.F. 1996. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 73, 1589-1593.
3. BLEKAS, G., TSIMIDOU, M. and BOSKOU, D. 1995. Contribution of α-tocopherol to olive oil stability. Food Chem. 52, 289-294.
4. CHOW, C.K. and GUPTA, M.K. 1994. Treatment, oxidation and health aspects of fats and oils. In Technological Advances in Improved and Alternative Sources of Lipids, (B.S. Kamel and Y. Kakuda, eds.) pp. 329-359, Blackie and Academic & Professional, Glasgow.
5. COSSIGNANI, L., SIMONETII, M.S., NERI, A. and DAMIANI, P. 1998. Changes in olive oil composition due to microwave heating. J. Am. Oil Chem. Soc. 75, 931-937.
6. EVANGELISTI, F., ZUNIN, P., TISCORNIA, E., PETACCHI, R., DRAVA, G. and LANTERI, S. 1997. Stability of oxidation of virgin olive oil as related to olive oil conditions: study of polar compounds by chemometric methods. J. Am. Oil Chem. Soc. 74, 1017-1023.
7. FRANKEL, E.N., NEFF, W.E. and SELKE, E. 1981. Analysis of autoxidized fats by gas chromatography- Mass spectrometry; VII. Volatiles thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids 16, 279-285.
8. HAMMILTON, R.J. 1994. The chemistry of rancidity in foods. In Rancidity in Foods, (J.C Allen and R.J. Hamilton, eds.) pp. 1-21, Blackie Academic & Professional, Glasgow.
9. th Ed., (C. Paquot and A. Haufenne, eds.) pp. 210-211, International Union of Pure and Applied Chemistry. Blackwell Scientific Publication, London.
10. JUNG, M.Y., CHOE, E. and MIN, D.B. 1991. α-,γ- and δ-tocopherol effects on chlorophyll photosensitized oxidation of soybean oil. J. Food Sci. 56, 807-810.
11. KIRISTSAKIS, A. and DUGAN, L.R. 1985. Studies in photooxidation of oilve oil. J. Am. Oil. Chem. Soc. 62, 892-896.
12. PORTER, W.L., BLACK, E.D. and DROLET, A.M. 1989. Use of polyamide oxidative fluorecence test on lipid emulsions: Contrast in relative effectiveness of antioxidants in bulk versus dispersed systems. J. Agric. Food Chem 37, 615-624.
13. RAHMANI, M. and CSALLANY, A.S. 1991. Chlorophyll and β-carotene pigments in Moroccan virgin olive oils measured by high performance liquid chromatography. J. Am. Oil Chem. Soc. 68, 672-674.
14. RAMIREZ, M.J., MARTINEZ, J.M., PRIETO, I., ALBA, F. and RAMIREZ, M. 1998. Dietary supplementation with olive oil influences aminopeptidase activities in mice. Nutr. Res. 18, 99-107.
15. ROSSEL, J.B. 1994. Measurement of rancidity, In Rancidity of Foods, (J.C. Allen and R.J. Hamilton, eds.) pp. 22-53, Blackie Academic & Professional, Glasgow.
16. RUIZGUTIERREZ, V., MORGADO, N., PARADA, J.L., PEREZJIMENEZ, F. and MURIANA, F.J.G. 1998. Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil. J. Nutr. 128, 570-576.
17. SALVADOR, M.D., ARANDA, F. and FREGAPANE, G. Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops. J. Am. Oil Chem. Soc. 75, 1305-1311.
18. SANCHEZ-MUNIZ, F.J., OUBINA, P., BENEDI, K., RODENAS, S. and CUESTA, C. 1998. A preliminary study on platelet aggregation in postmenopausal women consuming extra-virgin olive oil and high-oleic acid sunflower oil. J. Am. Oil Chem. Soc. 75, 217-223.
19. SANDER, T.A.B. 1994. Nutritional aspects of rancidity. In Rancidity of Foods, (J.C. Allen and R.J. Hamilton, eds.) pp. 128-140, Blackie Academic & Professional, Glasgow.
20. SATU, M.T., HUANG, S-W. and FRANKEL, E.N. 1995. Effect of natural antioxidants in virgin olive oils on oxidative stability of refined, bleached, and deodorized olive oil. J. Am. Oil Chem. Soc. 74, 1131-1137.
21. SHAHIDI, F., AMAROWICZ, R., ABU-GHARBIA, H.A. and SHEHATA, A.A.Y. 1997. Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J. Am. Oil Chem. Soc. 74, 143-148.
22. YAQOOB, P., KNAPPER, J.A., WEBB, D.H., WILLIAMS, C.H., NEWSHOLM, E.A. and CALDER, P.C. 1998. Effect of olive oil on immune function in middle- aged men. Am. J. Clin. Nutr. 67, 129-135.