title: Effect of various compounds on virgin olive oil stability measured by Rancimat.
abstract: Phenolic and orthodiphenolic compounds together with carotenoids, tocopherols, pigments, and fatty acids were tested for their antioxidant effect in 79 samples of virgin olive oils cv. Picual and Hojiblanca. A linear regression based on the oleic/linoleic ratio and the contents of phenols and tocopherols showed a good correlation (adjusted-R(2) = 0.91) with the stability measured by Rancimat, later verified with an external text set (adjusted-R(2) = 0.95). A tentative study on the percentage contribution of each chemical variable to stability is discussed. The contribution of phenolic and orthodiphenolic compounds was around 51%, the composition of fatty acids 24%, and in less percentage alpha-tocopherol, carotenoids, and chlorophylls. No effect, or very little, was shown by beta- and gamma-tocopherols.
authors.affiliation: Instituto de la Grasa, Avenida Padre García Tejero 4, E-41012 Sevilla, Spain. aparicio@cica.es
authors.forename: R
authors.initials: R
authors.lastname: Aparicio
authors.forename: L
authors.initials: L
authors.lastname: Roda
authors.forename: M A
authors.initials: MA
authors.lastname: Albi
authors.forename: F
authors.initials: F
authors.lastname: Gutiérrez
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005519:Food Preservation; D006801:Humans; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D014810:Vitamin E / Q000032:analysis
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D014810:Vitamin E; D002734:Chlorophyll; D002338:Carotenoids