title: Influence of crystallization on the oxidative stability of extra virgin olive oil.
abstract: The aim of this study was to evaluate the influence of the extra virgin olive oil (EVOO) physical state on the kinetics of oxidative reactions. To this purpose, EVOO was stored at increasing temperatures from 3 to 60 degrees C and the oxidation was followed by measuring both primary and secondary oxidation products. Results highlighted that crystallization plays an important role in determining EVOO stability. Below the melting point, the oxidation rate was found to be higher than that expected on the basis of the Arrhenius equation. The observed deviation from the Arrhenius equation was attributed to the physicochemical changes occurring as a consequence of phase transitions. In particular, the increase in unsaturated triacylglycerol concentration and the decrease of polyphenol content in the liquid phase surrounding fat crystals were indicated as the main factors causing the deviation. By taking into account these changes it was possible to describe the temperature dependence of the oxidation rate in the entire range of temperatures considered. This model appears to be promising in the challenge to find mathematical models able to predict the stability and, hence, the shelf life of lipid-containing foods.
authors.affiliation: Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy. sonia.calligaris@uniud.it
authors.forename: Sonia
authors.initials: S
authors.lastname: Calligaris
authors.forename: Silvia
authors.initials: S
authors.lastname: Sovrano
authors.forename: Lara
authors.initials: L
authors.lastname: Manzocco
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Nicoli
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D004355:Drug Stability; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation; D007700:Kinetics; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D059808:Polyphenols; D013696:Temperature; D013816:Thermodynamics; D013997:Time Factors; D014280:Triglycerides / Q000032:analysis
chemical_list: D005419:Flavonoids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D059808:Polyphenols; D014280:Triglycerides