title: Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization.
abstract: A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.
authors.affiliation: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Alicante, Alicante 03080, Spain. ivan.roman@ua.es
authors.forename: Iván P
authors.initials: IP
authors.lastname: Román Falcó
authors.forename: Nuria
authors.initials: N
authors.lastname: Grané Teruel
authors.forename: Soledad
authors.initials: S
authors.lastname: Prats Moya
authors.forename: M Luisa
authors.initials: ML
authors.lastname: Martín Carratalá
mesh_terms: D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis; D006358:Hot Temperature; D007536:Isomerism; D007700:Kinetics; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry* / Q000145:classification; D013045:Species Specificity; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils