Oxidative Stability of Sunflower and Olive Oils: Comparison between a Modified Active Oxygen Method and Long Term Storage

Kaya, Ahmet; Tekin, Ali; Öner, Mehmet D.

doi:10.1006/fstl.1993.1091

Cited by 58 publications

(48 citation statements)

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“…It is worth mentioning that the order of the IP-based oxidative stability of olive oil samples at 50 ∘ C was sample 7 > 2 > 6 ≈ 3 > 9 > 4 ≈ 1 > 8 > 5, whereas the order of that determined by the OSI from the accelerated stability test at 100-130 ∘ C followed sample 7 > 9 > 3 > 8 > 6 ≈ 2 ≈ 1 > 5 > 4. The difference may be indicative of the fact that the extrapolation from the OSI obtained at accelerated temperature to ambient conditions could lead to over-or underprediction of the actual shelf life due to complicated kinetics involved at higher temperature [24,33].…”

Section: Aparicio-ruiz Et Al (2012)mentioning

confidence: 99%

“…Hence, accelerated shelf-life testing (ASLT) methods such as Rancimat, Active Oxygen Method (AOM), and Oil Stability Index (OSI) are also employed to determine EVOO shelf life under conditions which are different from normal storage conditions within a short period of time [23]. Noticeably, as convenient and rapid as the accelerated methods can be, Kaya et al [24] reported that extrapolation from the Rancimat values led to either underprediction or overprediction of the actual shelf life of sunflower and olive oil due to drastic ASLT conditions. Nonetheless, analytical data generated from either or both conditions can be applied to the development of EVOO shelflife prediction models.…”

Section: Introductionmentioning

confidence: 99%

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Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Wang

2018

Journal of Food Quality

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Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on "shelf life" as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

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Section: Aparicio-ruiz Et Al (2012)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Wang

2018

Journal of Food Quality

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“…In fact, although in the last decade some studies concerning the effect of temperature and storage time on quality indexes of olive oil have been published, probably due to the complex interactions between pro-and antioxidants compounds, the results about virgin olive oil shelf-life estimated by ASLT are not yet conclusive. One of the few pieces of research reported was by Kaya et al [4], who observed that the extrapolation of the induction periods, determined at temperatures over 100 7C, led to an overprediction of those obtained from long term storage at 10 and 20 7C. More recently, virgin olive oil shelf-life was described by the relation between the increase in the K 232 parameter and the tyrosol content [10], despite the known poor antioxidant activity of this compound [11], or by means of the time required to reach the upper legal limit of K 270 from the initial Rancimat oxidative stability [12].…”

Section: Introductionmentioning

confidence: 97%

“…To this end, it is necessary to carry out kinetic studies and apply the Arrhenius equation or calculate the increase in oxidation rate produced by a 10 7C increase in temperature (Q 10 ) [1]. Due to the difficulties and limitations involved in this methodology, accurate estimation of the shelf-life of edible fats and oils in normal storage conditions by ASLT is still nowadays a goal for the scientific community [4][5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

Gómez‐Alonso

Mancebo‐Campos

Salvador

et al. 2004

Euro J Lipid Sci & Tech

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A kinetic study of the autoxidation reaction in olive oil triacylglycerols stored in darkness at different temperatures (25, 40, 50, 60 and 75 7C), in absence of pro-and antioxidant compounds to avoid confounding effects, is described. After the induction period (IP) the decrease in the oxidizing substrate and the formation of primary oxidation products followed a pseudo-zero-order kinetic, and the calculated E a from the Arrhenius equation for the formation of hydroperoxides was 32.1 kJ?mol 21 . The formation of secondary oxidation products followed a pseudo-first-order kinetic whose rate reaction constant also increased exponentially with temperature. The first oxidation index to exceed the upper limit in the EU regulations was PV, followed by K 232 and K 270 . The time required reaching these limits and the rancidity threshold showed a potential dependence on temperature, and therefore with accelerated storage at 75 7C, POO shelf-life in ambient conditions (25 7C) can be predicted. Finally, there was a good linear relationship between the time required to reach the rancidity threshold and the IP of the formation of the 2,4-decadienal, and hence this instrumental determination could be useful to measure sensory recognition of the rancid defect in POO.

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“…at 10'C and 4.8, 5.1 and 6.5 mo. at 20'C, respectively (Kaya and Tekin 1993). The effect of various packaging materials (clear PET, yellow PET, HDPE and metal can) and light condition on storage stability of refined sunflower oil indicate that yellow PET with the lowest light transmittance properties (350-800 nm) and peroxide value (when exposed to four 20 w fluorescent lamp) proved to be the most suitable container for sunflower oil (Ramezani and Karbassi 2002).…”

Section: Introductionmentioning

confidence: 98%

The Effect of Packaging Materials and Storage Condition on the Oxidative Stability of Refined Sunflower Oil

Ramezani

2004

FSTR

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In this research, refined sunflower oil was packed at various packaging materials namely: yellow PET (polyethylene terephtalate) bottles, clear PET bottles, yellow HDPE (high density polyethylene) containers and metal cans. Randomly selected packaged sunflower oils samples were packed in carton as dark condition and secondary container. The samples were stored at room temperature (26.9'C) for 365 days. At 45 days intervals, the peroxide values of stored samples were determined. Every 180 days the samples were analyzed for TBA and anisidine values. In order to determine the effect of storage temperature, some samples were stored at 38'C under dark condition for a period of 56 days. At 7 days intervals, the peroxide value of samples was determined. The results indicate that at room temperature, increase in peroxide value, thiobarbituric acid (TBA), anisidine value and totax value were significantly (p < 0.05) higher in sunflower oil stored in HDPE containers as compared to PET (yellow, clear) bottles and metal cans. No significant differences were observed in the capability of PET bottles and metals cans to protect the oil against the deterioration effect of primary and secondary oxidation. At 38'C, significant differences on peroxide value of sunflower oil in HDPE containers in comparison to the other packaging materials were observed (p < 0.05). The results indicate that, the estimated shelf life for sunflower oil in HDPE containers at room temperature were less than 180 days and decreased to 35 days at 38'C. Where as, the shelf life of sunflower oil in PET (yellow, clear) bottles and metal cans were estimated to be more than 365 days at room temperature. It seems that PET bottles and metal cans are suitable containers for sunflower oil that protect oil against oxidative deterioration, where as the HDPE container with the low oxidative stability is unsatisfactory.

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Oxidative Stability of Sunflower and Olive Oils: Comparison between a Modified Active Oxygen Method and Long Term Storage

Cited by 58 publications

References 0 publications

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

The Effect of Packaging Materials and Storage Condition on the Oxidative Stability of Refined Sunflower Oil

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