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Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved
- Gutierrez, F., Jimenez, B., Ruiz, A., Albi, M.A.
- Journal of agricultural and food chemistry 1999 v.47 no.1 pp. 121-127
- olive oil, olives, Olea europaea, varieties, oxidation, chemical composition, correlation
- The initial stability of virgin olive oil depends on various factors, among which are the variety and the degree of fruit ripeness. The former, which genetically determines the composition of the olive and its oil, also marks, to some extent, its stability. However, oil stability changes as the olive ripens, so it is obvious that the degree of ripeness is an important factor. The oils were obtained by the Abencor system. Acidity, peroxide index, UV absorption at 232 and 270 nm, sensory analysis, fatty acid composition, tocopherols, phenolic compounds, orthodiphenolic compounds, sterols, pigments, and oxidative stability were determined, and the results were analyzed statistically. During ripening there was a decrease in all of the parameters studied except linoleic acid, delta-5-avenasterol, and oil content, which increased. Virgin oils showed very good correlation between stability and the concentrations of total phenols, o-diphenols, tocopherols, chlorophyll pigments and carotenoids, linoleic and linolenic acids, total sterols, beta-sitosterol, and delta-5-avenasterol.