Relationship of Rancimat method values at varying temperatures for virgin olive oils

European Food Research and Technology

Volumn 223, Issue 2, 2006, Pages 246-252

  Mateos, Raquel ^a   Uceda, Marino ^a   Aguilera, María P ^a   Escuderos, María E ^a   Maza, Gabriel Beltrán ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Induction time; Oil Stability Index; Rancimat stability; Virgin olive oil

Indexed keywords

EID: 33646785358     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0185-9     Document Type: Article

References (23)

1. Williams KA (1966) Oils, fats and fatty foods. 4th edn. J&A Churchill, London, p 59
2. King AE, Roschen HL, Irwin WH (1933) Oil Soap 10:204-207
3. Hadorn H, Zurcher K (1974) Lebensm Rundsch 70:57
4. deMan JM, deMan L (1984) J Am Oil Chem Soc 61:534-536
5. Laubli M, Bruttel P (1986) J Am Oil Chem Soc 63:792-795
6. deMan JM, Tie F, deMan L (1987) J Am Oil Chem Soc 64:993-996
7. Gulierrez F (1989) Grasas Aceites 40:1-5
8. Tous J, Romero A, Diaz I (1999) Acta Hort 474:639-642
9. Servili M, Baldioli M, Miniati E, Montedoro GF (1996) Riv Ital Sostanze Grasse 73:55-60
10. Uceda M, Prias L (1975) Harvest dates. Evolution of the fruit oil content, oil composition and oil quality. In: Proceedings of the Segundo Seminario Oleicola Internacional, International Olive Oil Council, Cordoba, Spain, pp 125-130
11. Martinez JM, Muñoz E, Alba J, Lanzón A (1975) Grasas Aceites 26:379-385
12. European Commission Regulation EEC/2568/91 (1991) Off J Eur Commun L 248:1-82
13. Vazquez-Roncero A, Janer del Valle C, Janer del Valle ML (1973) Grasas Aceites 24:350-357
14. IUPAC (1973) In: Paquot C, Hautfenne A (ed) Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Standard methods for the analysis of oils, fats and derivatives, Method 2432, 7th edn. Blackwell, Oxford
15. Minguez-Mosquera MI, Gandul-Rojas B, Garrido-Fernandez J, Gallardo-Guerrero L (1990) J Am Oil Chem Soc 67:192-196
16. Jebe TA, Matlock MG, Sleeter RT (1993) J Am Oil Chem Soc 70:1055-1061
17. Frankel EN (1998) Lipid oxidation. Oily Press, Dundee, Scotland, pp 97-114
18. Laubli M, Bruttel P (1986) J Am Oil Chem Soc 63:792-795
19. Hasenhuettl GL, Wan PJ (1992) J Am Oil Chem Soc 69:525-527
20. Reynhout G (1991) J Am Oil Chem Soc 68:983-984
21. Gutierrez F, Jimenez B, Ruiz A, Albi MA (1999) J Agric Food Chem 47:121-127
22. Aparicio R, Roda L, Albi MA, Gutierrez F (1999) J Agric Food Chem 47:4150-4155
23. Beltran G (2000) Influence of ripening process in Olea europaea L. fruits on the physicochemical characteristics of the oils. Ph.D. Thesis, Universidad de Jaén, Spain