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A comparison between olive oil and extra‐virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage
Author(s) -
Baiano Antonietta,
Gomes Tommaso,
Caponio Francesco
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00998.x
Subject(s) - olive oil , peroxide value , chemistry , food science , hydrolysis , polyphenol , peroxide , antioxidant , degradation (telecommunications) , phenols , acid value , organic chemistry , biochemistry , telecommunications , computer science
Summary The hydrolytic and oxidative degradation of olive oil and extra‐virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p‐anisidine value) and non conventional (polar compounds) analyses. The effects of the addition of spices were also considered. The hydrolysis and oxidation of olive oil increased faster and was higher than that of extra‐virgin olive oil in terms of absolute values but some other indices, such as percentage of oligopolymers and percentage of oxidized triglycerides, increased faster in extra‐virgin olive oil than in olive oil. The antioxidant effect given by a higher concentration of polyphenols in the extra‐virgin olive oil was shown by a reduced amount of secondary oxidation. However, olive oil and extra‐virgin olive oils showed similar behaviour in terms of peroxide formation.