The degradation kinetics of antioxidant activity, free acidity, peroxide value, and spectroscopic indices in the UV region of monovarietal extra virgin olive oils (cv. Taggiasca) were studied during 8 months of storage in closed bottles, in the dark, at 25-40°C. Results showed that the secoiridoids and α-tocopherol decreased following pseudo-first order kinetics, and the dialdehydic form of decarboxymethyl oleuropein aglycone was the most unstable. The antioxidant activity, as evaluated in vitro by using the 2,2-diphenyl-1-picrylhydrazyl radical, decreased following a pseudo-first order kinetic. Free acidity, peroxide value, and the spectroscopic indices in the UV region increased following pseudo-zero order kinetics, and K232 was the first parameter that exceeded the upper established limit for extra virgin olive oil. A time-temperature plot was used to represent the behaviour of all quality indices during storage. This plot reveals the operating conditions in which the quality of product may be maintained.
|Titolo:||Cinetica di variazione del potere antiossidante dell’olio extra vergine di oliva in fase di stoccaggio|
LAVELLI, VERA AGNESE (Corresponding)
|Parole Chiave:||extra virgin olive oil; Taggiasca; storage; antioxidant activity; degradation kinetics|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2007|
|Appare nelle tipologie:||01 - Articolo su periodico|