Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 446-454

  Bešter, Erika ^a   Butinar, Bojan ^b   Bučar Miklavčič, Milena ^a,b   Golob, Terezija ^c  

^a LABS LLC   (Slovenia)

^b UNIVERSITY OF PRIMORSKA   (Slovenia)

^c UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Biophenols; cv. Istrska belica; cv. Leccino; Olive oil; Oxidative stability; Thermal treatment

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; HYDROXYTYROSOL; OLIVE OIL; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; TYROSOL;

ARTICLE; CHEMICAL ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; PHYSICAL CHEMISTRY; SPECTROPHOTOMETRY; THERMAL EXPOSURE;

EID: 38049171049     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.061     Document Type: Article

References (31)

1. Andrikopoulos N.K., Kalogeropoulus N., Falirea A., and Barbagianni M.N. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology 37 2 (2002) 177-190
2. Baldioli M., Servili M., Peretti G., and Montedoro G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists Society 73 11 (1996) 1589-1593
3. Bandelj Mavsar, D., Bešter, E., Bučar-Miklavčič, M., Butinar, B., Čalija, D., Kanjir, Ž., Levanič, T., Valenčič, V., & Mazi, Ž. (2005). ABC o 'Istrski belici' = Factsheet on the olive variety 'Istrska belica' = L' ABC della varietá 'Bianca Istriana'. Koper: Univerza na Primorskem, Znanstveno-raziskovalno središče: Labs.
4. Baraldi P.G., Simoni D., Manfredini S., and Menziani E. Preparation of 3,4-dihydroxy-1-benzeneethanol: A reinvestigation. Liebigs Annalen der Chemie 4 4 (1983) 684-686
5. Blekas G., Tsimidou M., and Boskou D. Contribution of α-tocopherol to olive oil stability. Food Chemistry 52 3 (1995) 289-294
6. Brenes M., García A., Dobarganes M.C., Velasco J., and Romero C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. Journal of Agricultural and Food Chemistry 50 21 (2002) 5962-5967
7. Butinar B., Bučar-Miklavčič M., and Čalija D. Tokoferoli v oljčnih oljih Slovenske Istre v treh zaporednih letnikih. Annales Seria Historia Naturalis 9 Supplement (1999) 37-46
8. Butinar B., Bučar-Miklavčič M., and Čalija D. Skupni polifenoli, hidroksitirosol in tirosol v oljčnih oljih Slovenske Istre v dveh zaporednih letnikih (1996, 1997). Annales Seria Historia Naturalis 9 supplement (1999) 27-36
9. Carrasco-Pancorbo A., Cerretani L., Bendini A., Segura-Caretero A., Del Carlo M., Gallina-Toschi T., et al. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. Journal of Agriculture and Food Chemistry 53 23 (2005) 8918-8925
10. Cheikhousman R., Zude M., Bouveresse D.J.-R., Léger C.L., Rutledge D.N., and Birlouez-Aragon I. Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating. Analytical and Bioanalytical Chemistry 382 6 (2005) 1438-1443
11. Cortesi N., Rovellini P., and Fusari P. Dosaggio dei biofenoli degli oli vergini di oliva: Idrossitirosolo e tirosolo, agliconi secoiridoidi, acidi secoiridoidi, lignani e flavonoidi. La Rivista Italiana delle Sostanze Grasse 79 5 (2002) 145-150
12. Deiana M., Rosa A., Cao C.F., Pirisi F.M., Bandino G., and Dessi M.A. Novel approach to study oxidative stability of extra virgin olive oils: Importance of α-tocopherol concentration. Journal of Agricultural and Food Chemistry 50 15 (2002) 4342-4346
13. EEC. Commission regulation (EEC) N°256/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of European Communities L248 (1991) 1-82
14. Guillén M.D., and Ruiz A. Study by means of 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action. Food Chemistry 96 4 (2006) 665-674
15. Gutfinger T. Polyphenols in olive oils. Journal of the American Oil Chemists Society 58 11 (1981) 966-968
16. ISO 3960. (2005). Animal and vegetable fats and oils - Determination of peroxide value. (3rd ed.). Geneva: International Organization for Standardization (ISO).
17. ISO 660. (1996). Animal and vegetable fats and oils - Determination of acid value and acidity. (2nd ed.). Geneva: International Organization for Standardization (ISO).
18. ISO 9936. (1997). Animal and vegetable fats and oils - Determination of tocopherols and tocotrienols contents - Method using high-performance liquid chromatography. (1st ed.). Geneva: International Organization for Standardization (ISO).
19. Koprivnjak O. Djevičansko maslinovo ulje: od masline do stola (2006), MIH, Poreč
20. Labrinea E.P., Thomaidis N.S., and Georgiou C.A. Direct olive oil anisidine value determination by flow injection. Analytica Chimica Acta 448 1-2 (2001) 201-206
21. Mateos R., Trujillo M., Perez-Camino M.C., Moreda W., and Cert A. Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices. Journal of Agricultural and Food Chemistry 53 14 (2005) 5766-5771
22. Nissiotis M., and Tasioula-Margari M. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chemistry 77 3 (2002) 371-376
23. Owen R.W., Giacosa A., Hull W.E., Haubner R., Wurtele G., Spiegelhalder B., et al. Olive-oil consumption and health: The possible role of antioxidants. The Lancet Oncology 1 (2000) 107-112
24. Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., and Bartsch H. Identification of lignans as major components in the phenolic fraction of olive oil. Clinical Chemistry 46 7 (2000) 976-988
25. Pinelli P., Galardi C., Mulinacci N., Vincieri F.F., Cimato A., and Romani A. Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chemistry 80 3 (2003) 331-336
26. Quiles J.L., Ramírez-Tortosa M.C., Gómez J.A., Huertas J.R., and Mataix J. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry 76 4 (2002) 461-468
27. Rastrelli L., Passi S., Ippolito F., Vacca G., and De Simone F. Rate of degradation of α-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions. Journal of Agricultural and Food Chemistry 50 20 (2002) 5566-5570
28. Rovellini P., and Cortesi N. Liquid chromatography-mass spectrometry in the study of oleuropein and ligstroside aglycones in virgin olive oil: aldehydic, dialdehydic forms and their oxidized products. La Rivista Italiana delle Sostanze Grasse 79 1-2 (2002) 1-14
29. Tsimidou M. Polyphenols and quality of virgin olive oil in retrospect. Italian Journal of Food Science 10 2 (1998) 99-116
30. Valavanidis A., Nisiotou C., Papageorghiou Y., Kremli I., Satravelas N., Zinieris N., et al. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. Journal of Agriculture and Food Chemistry 52 8 (2004) 2358-2365
31. van Loon W.A.M., Linsen J.P.H., Legger A., and Voragen A.G.J. Anti-radical power gives insight into early lipid oxidation events during frying. Journal of the Science of Food and Agriculture 86 10 (2006) 1446-1451