Document Detail


Changes induced by UV radiation during virgin olive oil storage.
MedLine Citation:
PMID:  16787029     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of UV radiation on the chemical and sensory characteristics of virgin olive oils (cv. Arbequina and Picual) were assessed. Even small doses of UV radiation induced oxidation of the virgin olive oil samples. Total phenols and fatty acids contents decreased during the process as well as the intensity of the bitter and fruity sensory attributes, while the intensity of the rancid sensory attribute notably increased. Acetaldehyde, 2-butenal, 2-pentenal, octane, octanal, hexanal, nonanal, and 2-decenal were the volatile compounds most affected, showing an important increase during the irradiation process. Nonanal, hexanal, and pentanal showed high correlation with the rancid sensory attribute (90%, 86%, and 86%, respectively). 2-Decenal and nonanal concentrations allowed us to predict the alteration level of the samples by mean of multiple Ridge regression.
Authors:
G Luna; M T Morales; R Aparicio
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Jun 
Date Detail:
Created Date:  2006-06-21     Completed Date:  2006-08-10     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4790-4     Citation Subset:  IM    
Affiliation:
Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, c/ Professor García Gonzalez 2, 41012 Seville, Spain.
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MeSH Terms
Descriptor/Qualifier:
Chromatography, Gas
Fatty Acids / analysis
Gas Chromatography-Mass Spectrometry
Humans
Oxidation-Reduction
Phenols / analysis
Plant Oils / chemistry,  radiation effects*
Regression Analysis
Smell
Taste
Ultraviolet Rays*
Volatilization
Chemical
Reg. No./Substance:
0/Fatty Acids; 0/Phenols; 0/Plant Oils; 8001-25-0/olive oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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