13 research outputs found
cDNA cloning, Phylogenic Analysis and Gene Expression Pattern of Phenylalanine ammonia-lyase in Sugarcane (Saccharum officinarum L.)
Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives
Fatty Acid Profiling of the Main Tissues of Spanish Olive Fruit: Effect of the Oil Extraction Method
Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives
Relation Between Oxidative Stability and Composition in Argentinian Olive Oils
The relation between oxidative stability and composition in 58 virgin olive oils from different cultivars and Argentinian regions was studied over four harvest years. The oxidative stability of the oils was assessed using the OSI index (110 °C, 20 L/h air flow). A multiple linear regression model is proposed using OSI values as the dependent variable (multiple R = 0.933, p = 1 x 10-15), with positive contributions of the independent variables: fatty acid composition [oleic acid/(linoleic acid ? linolenic acid), 55.3%, p = 1 x 10-15], total polyphenols (24.1%, p = 1.8 x 10-9), carotenes (4.8%, p = 6.1 x 10-5), β-toco- pherol (1.9%, 6.0 x 10-3) and other compounds (13.9%). Highly significant correlation was observed between oxidative stability indexes estimated by the compositional model and those experimentally determined by Rancimat method (b = 0.981, R = 0.924). Chlorophylls and Δ-5- avenasterol contributions to the model were non-significant when variables related with fatty acids and polyphenols were included. The results suggest that the fatty acid composition and the polyphenol content are the main factors that affect the oxidative stability of olive oils. The proposed model allows the estimation of the oxidative stability in olive oils independently of the cultivar. The model was obtained also taking into account samples that lie ossut of the international legal limits in some compositional values due to natural variations.Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentin