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Kinetic study of the olive oil degradation monitored by Fourier Transform Infrared Spectrometry. Applied to the oil characterization.
MedLine Citation:
PMID:  23137053     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A new approach for the determination of kinetic parameters of the cis-trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 ºC was monitored recording the Fourier Transform Infrared Spectra. The parameters obtained confirm a pseudo-first order kinetic for the degradation of cis and the appearance of trans double bounds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained was used to compare the oil stability of the samples with the help of multivariate statistical techniques.. Fatty acid allowed a classification of the samples in 5 groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils allowing the classification in seven groups.
Authors:
Iván Román Falcó; Nuria Grané; Maria Soledad Prats Moya; Maria Luisa Martín
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-9
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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