Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

Koski, Anna; Psomiadou, Eleni; Tsimidou, Maria Z.; Hopia, Anu; Kefalas, P.; Wähälä, Kristiina; Heinonen, Markus

doi:10.1007/s00217-001-0479-5

Cited by 145 publications

(142 citation statements)

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“…δ-Tocopherol was present in small quantities (Table 3). Koski et al (2002) confirmed a decrease of the total tocopherol content in vegetable oils during storage. Our investigation found a good correlation (r = 0.972-0.993) between the total tocopherol content and IP determined by the Rancimat method at 110°C.…”

Section: Resultssupporting

confidence: 63%

Degradation of selected nutrients in sunflower oils during long-term storage

et al. 2014

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Vrbiková L., Schmidt Š., Kreps F., Tmáková L., Čertík M., Sekretár S. (2014): Degradation of selected nutrients in sunflower oils during long-term storage. Czech J. Food Sci., 32: 595-600.We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were determined and changes in oxidative stability monitored. Oil samples were collected and analysed for the content of tocopherols and β-carotene. Degradation of nutrients depends on chemical composition of oils and storage conditions. It was found that the concentration of both antioxidants decreased in all the samples with the increase in storage time. According to the results, losses of total tocopherols and β-carotene in refined sunflower oils stored in transparent 5-l PET bottles and exposed to daylight at ambient temperature were found to be 52-64% and 63-65%, respectively. The country of origin had no statistically significant impact on the oxidative stability of stored sunflower oils.

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Section: Resultssupporting

confidence: 63%

Degradation of selected nutrients in sunflower oils during long-term storage

et al. 2014

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“…Seed oils are generally poor of phenol compounds [6,7]. It was confirmed by our analytical results, whereonly 5.7 mg/L of phenols expressed as gallic acid were found in MIX C. With enrichment of oil in biophenols deriving from OMWW, a value of 339.8 mg/L of gallic acid was reached in fresh MIX P, an amount of about sixty times greater than the control.…”

Section: Biophenolssupporting

confidence: 82%

“…Seed oils are generally poorer of phenolic compounds than olive oils [6,7]. The aim of this study was to evaluate oxidation stability of high oleic oil enriched in biophenols, comparing its performance with that of the same oil where no phenols were added, during discontinuous and prolonged thermal treatment.…”

Section: Introductionmentioning

confidence: 99%

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Romano¹,

Manzo²,

Grottaglie³

et al. 2013

FNS

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Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.

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“…In Table 3, we can also see that differences occur between minimal and maximal values for tocopherol content, being most noticeable in the case of soybean oil. The actual (Koski et al 2002) as well as Morello et al (2004) have confirmed a decrease of tocopherol content in vegetable oils during storage. However, the contents of tocopherols in sunflower, soybean, and rapeseed oils were within the range indicated in the literature (Klein 1999a) and are characteristic for the respective oil type.…”

Section: Resultsmentioning

confidence: 56%

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih¹,

Vidakovic²,

Abramovič³

2010

Czech J. Food Sci.

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Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376-384.In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

Cited by 145 publications

References 1 publication

Degradation of selected nutrients in sunflower oils during long-term storage

Degradation of selected nutrients in sunflower oils during long-term storage

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

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