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Changes during storage of quality parameters and <i>in vitro</i> antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

By Costantino Fadda, Alessandra Del Caro, Anna Maria Sanguinetti, Pietro Paolo Urgeghe, Vincenzo Vacca, P.P. Arca and Antonio <1965- > Piga

Abstract

Extraction technology has a great effect on quality of olive oils. This paper studied 18 months of storage of two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Oil samples were subjected to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K<sub>232</sub> and K<sub>270</sub>, carotenoids, chlorophylls, tocopherols and total polyphenols. The antioxidant capacity of oils, polyphenol extract and oil extract (remaining after polyphenol extraction) was also determined as radical scavenging activity. The results show that both extraction technologies resulted in minor changes in legal and quality indices during storage, due surely to the high quality of the oils as well as to the very good storage conditions used. Oils obtained with the low oxidative stress technology showed lower peroxide value and acidity and resulted in up to 103% higher total polyphenol content as well as increased radical-scavenging activity, with respect to oils obtained with the traditional technology

Topics: AGR/15 Scienze e tecnologie alimentari
Publisher: Elsevier
Year: 2012
OAI identifier: oai:eprints.uniss.it:7559
Provided by: UnissResearch
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