Oxidative Stability of Iranian Commercial Olive Oils

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 8, Issue 3 - Serial Number 21, October 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i3.18469

Authors

Reza Farhoosh¹; Mohammad Hossein Hadad Khodaparast²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In the present study, the oxidative stability of nine Iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. In total, the foreign samples had the MUFA/PUFA ratios (av. 9.27) higher than those of domestic ones (av. 5.70). The peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg and from 0.1 to 4.27 mg/g, respectively. Tocopherols content of the foreign olive oils (av. 436.7 ppm) was averagely higher than that of the domestic olive oils and even about two times that of domestic virgin ones (223.4 ppm). On average, the foreign virgin olive oils contained phenolic compounds (154.0 ppm) higher than that of the domestic ones (112.3 ppm) and especially deodorized olive oils (46.0 ppm). The oxidative stability of oil samples was suitably interpreted in terms of chemical composition data, so that the foreign virgin olive oils had more appropriate chemical composition in total, and therefore, indicated oxidative stabilities higher than those of the domestic virgin and deodorized olive oils.

Keywords

chemical composition; Olive oil; Oxidative Stability

References

Ajayi, I.A., Oderinde, R.A., Kajigbola, D.O., and Uponi, J.I. 2006. Oil content and fatty acid composition of some underutilized legumes from Nigeria. Food Chemistry, 99, 115-120.

AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists´ Society, AOCS Press, Champaign, IL.

Capannesi, C., Palchetti, I., Mascini, M., and Parenti, A. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71, 553-562.

CX-STAN 210. 1999. Codex standard for named vegetable oils. Codex Alimentarius, 8, 11-25.

Farhoosh, R., and Moosavi, S.M.R. 2009. Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. Journal of Agricultural Science and Technology, 11, 173-179.

Farhoosh, R., and Pazhouhanmehr, S. 2009. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chemistry, 114, 1002-1006.

Farhoosh, R., Niazmand, R., Rezaei, M., and Sarabi, M. 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology, 110, 587-592.

Huang, S.W., Frankel, E.N, and German, J.B. 1994. Antioxidant activity of α- and γ- tochopherols in bulk oils and in oil in water emulsions. Journal of Agricultural and Food Chemistry, 42, 2108-2114.

Kritchevsky, D., Tepper, S.A., and Langan, J. 2010. Influence of Short- Term Heating on Composition of Edible Fats. Journal of Nutrition, 77, 127-130.

Mendez, E., Sanhueza, J., Speisky, H., and Valenzuela, A. 1996. Validation of the Rancimat test for the assessment of the relative stability of fish oils. Journal of the American Oil Chemists' Society, 73, 1033-1037.

Montedoro, G.F., Servili, M., Baldioli, M., and Miniati, E. 1992. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry, 40, 1571-1576.

Rossell, J.B. 2001. Factors affecting the quality of frying oils and fats, In: Frying. Improving Quality, Rossell, J.B., Woodhead Publishing Ltd., Cambridge, England.

Saguy, I.S., Shani, A., Weinberg, P., and Garti, N. 1996. Utilization of jojoba oil for deep-fat frying of foods. Lebensmittel-Wissenschaft and Technologie, 29, 573-577.

Sanchez-Gimeno, A.C., Negueruela, A.I., Benito, M., and Vercet, A., Oria, R. 2008. Some physical changes in Bajo Arago´n extra virgin olive oil during the frying process. Food Chemistry, 110, 654-658.

Servili, M., Baldioli, M., Miniati, E., and Montedoro, G.F. 1996. Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β-carotene. La Rivista Italiana delle Sostanze Grasse, 73, 55-59.

Shantha, N.C., and Decker, E.A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the American Oil Chemis' Society, 77, 421–424.

Tena, N., Aparicio, R., Garcia-Gonzalez, D.L. 2009. Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content. Journal of Agricultural and Food Chemistry, 57, 9997–1003.

Tena, N., Garcia-Gonzalez, D.L., and Aparicio, R. 2009. Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy. Journal of Agricultural and Food Chemistry, 57, 10505–10511.

Tsimidou, M., Papadopoulos, G., and Boskou, D. 1992. Phenolic compounds and stability of virgin olive oil. Food Chemistry, 45, 141-144.

Tyagi, V.K., and Vasishtha, A.K. 1996. Changes in the characteristics and composition of oils during deep-fat frying. Journal of the American Oil Chemists' Society, 73, 499-506.

Wong, M.L., Timms, R.E., Goh, E.M. 1988. Colorimetric determination of total tochopherols in palm oil, olein and stearin. Journal of the American Oil Chemists´ Society, 65, 258-261.