Influence of temperature and beta-carotene on the processes of hydrolysis and oxidation of triacylglycerins in extra virgin olive oil during storage

The article presents the results of studies on the effect of antioxidant beta-carotene and storage temperature on hydrolytic and oxidative processes occurring during storage of extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria. The aim is to study the effect of temperature and beta-carotene on the kinetics of reactions of hydrolysis of triacylglycerides (TAG) and oxidation of free fatty acids (FFA) of olive oil during storage. The object of the study was extra virgin olive oil obtained from olives grown in the soil and climatic conditions of Syria according to the generally accepted technology (harvest 2019). Control sample № 1 (without the addition of antioxidant) and experimental samples with the addition of beta-carotene in the amount of 400 (№ 2) and 600 mg/100 g (№ 3) were stored at a temperature of 18 °C for 7 months. Oil sample № 4 without the addition of antioxidants was stored at 4 °C. In the samples under study, the acid value was periodically determined by the titration method, according to the change in which the formation of free fatty acids during the hydrolysis of TAG, as well as the peroxide value characterizing the formation of FFA oxidation products, was estimated. The organoleptic assessment of the oil quality indicators according to the studied descriptors was 5 points. The rate constants of TAG hydrolysis and oxidation of FFA in olive oil have been calculated. It has been shown that during the storage of experimental oil samples the hydrolytic and oxidative processes of TAG significantly slow down with the addition of the antioxidant beta-carotene. It was found that minimal changes in the content of TAG hydrolysis products and FFA oxidation during storage of olive oil at a temperature of + 18 °C are characteristic for samples containing 400 mg/L of beta-carotene and for oil samples stored at a temperature of + 4 °C without the addition of an antioxidant. Expiration dates of olive oil are substantiated depending on the dose of beta-carotene and storage temperature

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The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Heliyon ◽

10.1016/j.heliyon.2018.e00888 ◽

2018 ◽

Vol 4 (11) ◽

pp. e00888 ◽

Cited By ~ 12

Author(s):

Chiara Sanmartin ◽

Francesca Venturi ◽

Cristina Sgherri ◽

Anita Nari ◽

Monica Macaluso ◽

...

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Storage Temperature ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

And Storage

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Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences ◽

10.1515/biol-2020-0064 ◽

2020 ◽

Vol 15 (1) ◽

pp. 606-618 ◽

Cited By ~ 1

Author(s):

Dani Dordevic ◽

Ivan Kushkevych ◽

Simona Jancikova ◽

Sanja Cavar Zeljkovic ◽

Michal Zdarsky ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acids ◽

Fatty Acid ◽

Olive Oil ◽

Heating Temperature ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Fatty Acid Profiles ◽

Refined Olive Oil ◽

Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

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Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease

Nutrition ◽

10.1016/j.nut.2021.111411 ◽

2021 ◽

pp. 111411

Author(s):

Aline Ramos de Araújo ◽

Geni Rodrigues Sampaio ◽

Lucas Ribeiro da Silva ◽

Vera Lúcia Portal ◽

Melissa Medeiros Markoski ◽

...

Keyword(s):

Coronary Artery Disease ◽

Fatty Acids ◽

Coronary Artery ◽

Olive Oil ◽

Stable Coronary Artery Disease ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Plasma Fatty Acids ◽

Artery Disease

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Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Journal of Food Research ◽

10.5539/jfr.v3n4p119 ◽

2014 ◽

Vol 3 (4) ◽

pp. 119 ◽

Cited By ~ 2

Author(s):

Raffaele Romano ◽

Nadia Manzo ◽

Immacolata Montefusco ◽

Annalisa Romano ◽

Antonello Santini

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

A Value ◽

Olive Mill Waste Water

In this study the use of liquid carbon dioxide, CO2, for extraction of oil from olive paste (Peranzana cultivar) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO2 has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal. Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO2 did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.

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Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

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Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil

Grasas y Aceites ◽

10.3989/gya.0782171 ◽

2018 ◽

Vol 69 (3) ◽

pp. 263 ◽

Cited By ~ 3

Author(s):

C. Mariani ◽

S. Cesa ◽

C. Ingallina ◽

L. Mannina

Keyword(s):

Olive Oil ◽

Aliphatic Alcohol ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

First Time ◽

Hydrolysis Of

Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol, in both the total aliphatic alcohol and waxy fractions of extra virgin olive oil, is reported for the first time using GC and GC-MS methodologies. It was suggested that tetrahydrogeranylgeraniol and dihydrogeranylgeraniol do not originate from the hydrolysis of the chlorophyll but are present as diterpenic esters.

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