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Quality control and storage studies of virgin olive oil: Exploiting UV spectrophotometry potential
Author(s) -
Grigoriadou Despina,
Tsimidou Maria Z.
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200500204
Subject(s) - absorbance , chemistry , peroxide value , analytical chemistry (journal) , chromatography , food science
The present work was undertaken in order to examine whether K 232 values and other UV absorbance characteristics could replace the determination of peroxide value (PV) in routine quality control and also in storage studies of virgin olive oil (VOO). For this reason, PV and extinction coefficients were determined for a large number of VOO samples ( n = 40). The samples were then stored at 45 °C for several weeks. Changes in the lipid matrices were monitored by periodic measurements of the same quality indices. UV absorption spectra and the respective derivative ones were obtained before and during storage. Regression data showed that the PV is correlated with the K 232 value not only at time zero but also during storage. Evidence derived from the first derivative spectrum is strongly related to the oxidative status of the oil. The findings may be used (a) to simplify the decision tree suggested for “the verification of consistency of a VOO sample with commercial category declared” in the EEC Regulation N o 1989 (2003), which takes into account acidity measurement, PV and absorbance values (K 270 , ΔK, K 232 ), and (b) to collect qualitative and quantitative information about the oxidation process during storage.