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Stability to oxidation of virgin olive oils as related to olive conditions: Study of polar compounds by chemometric methods
Author(s) -
Evangelisti F.,
Zunin P.,
Tiscornia E.,
Petacchi R.,
Drava G.,
Lanteri S.
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0019-y
Subject(s) - partial least squares regression , ripeness , chemistry , fraction (chemistry) , polar , flavor , food science , olive oil , chemical polarity , aroma , shelf life , composition (language) , chromatography , mathematics , organic chemistry , ripening , statistics , linguistics , physics , philosophy , astronomy , molecule
Abstract Polar compounds of virgin olive oils were analyzed. They influence oil flavor and aroma and improve the shelf‐life of the oil. The orthodiphenolic fraction is particularly significant for oil stability because of its antioxidative activity. A relationship between the composition of the whole fraction of polar compounds and the state of health of the olives was established. For this purpose, oil samples were obtained from olives that had reached different degrees of ripeness and that had been affected by Dacus oleae infestation differently. The polar compounds were then analyzed by high‐performance liquid chromatography. The data set was studied by means of chemometric methods. Partial least squares regression was used to obtain models that show a significant correlation between composition of the oil’s polar compounds and conditions of the olives sampled. In particular, compounds with antioxidative activity were directly linked with the state of health of the olives. The models obtained allow tracing of the state of health of the olives sampled through analysis of the polar fraction of virgin olive oil with a high degree of accuracy, and thus prediction of the oil’s expected shelf life.