title: Shelf-life prediction of olive oils using empirical models developed at low and high temperatures.
abstract: Induction period of the formation of hydroperoxides and conjugated dienes at 50°C and oxidative stability index at 100-130°C as the oxidative stability measures of different types of olive oils with a wide range of chemical compositions were determined. Regression models (R(2) ≥ 0.95) developed at low and high temperatures showed different contributions of compositional variables (the ratio between monounsaturated and polyunsaturated fatty acids, the content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds content) to the oxidative stability measures. To estimate the shelf-life of olive oils at low temperature, three empirical models with errors of ± 1.5%, < ± 10%, and ± 21.2% were developed.
authors.affiliation: Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran. rfarhoosh@um.ac.ir
authors.forename: Reza
authors.initials: R
authors.lastname: Farhoosh
authors.forename: Seyedeh-Zohreh
authors.initials: SZ
authors.lastname: Hoseini-Yazdi
mesh_terms: D005227:Fatty Acids / Q000737:chemistry; D061353:Food Storage; D007700:Kinetics; D008962:Models, Theoretical; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D013696:Temperature; D024505:Tocopherols / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D024505:Tocopherols