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Contribution of chemical components of cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons
Author(s) -
Salvador M. D.,
Aranda F.,
Fregapane G.
Publication year - 1999
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/s11746-999-0020-8
Subject(s) - crop , olive oil , polyphenol , food science , linoleic acid , chemistry , tocopherol , chemical composition , fatty acid , antioxidant , biology , agronomy , biochemistry , organic chemistry , vitamin e
Oxidation is the primary cause of virgin olive oil quality deterioration. This paper presents a correlation between oxidative stability, as determined by the Rancimat method, and some chemical components involved in the oxidation process of a set of 74 Cornicabra virgin olive oils obtained from three successive crop seasons (94/95 to 96/97). Results showed a clear influence of total polyphenols on virgin olive oil stability, with linear regression coefficients which were similar for the three seasons studied, and a much lower contribution of α‐tocopherol and unsaturated fatty acids, mainly linoleic acid. A significant effect dependent on the crop season was also observed.