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dc.contributor.author
Ceci, Liliana Noemí
dc.contributor.author
Carelli Albarracin, Amalia Antonia
dc.date.available
2019-05-16T20:40:16Z
dc.date.issued
2010-10
dc.identifier.citation
Ceci, Liliana Noemí; Carelli Albarracin, Amalia Antonia; Relation Between Oxidative Stability and Composition in Argentinian Olive Oils; Springer; Journal of the American Oil Chemists Society; 87; 10; 10-2010; 1189-1197
dc.identifier.issn
0003-021X
dc.identifier.uri
http://hdl.handle.net/11336/76607
dc.description.abstract
The relation between oxidative stability and composition in 58 virgin olive oils from different cultivars and Argentinian regions was studied over four harvest years. The oxidative stability of the oils was assessed using the OSI index (110 °C, 20 L/h air flow). A multiple linear regression model is proposed using OSI values as the dependent variable (multiple R = 0.933, p = 1 x 10-15), with positive contributions of the independent variables: fatty acid composition [oleic acid/(linoleic acid ? linolenic acid), 55.3%, p = 1 x 10-15], total polyphenols (24.1%, p = 1.8 x 10-9), carotenes (4.8%, p = 6.1 x 10-5), β-toco- pherol (1.9%, 6.0 x 10-3) and other compounds (13.9%). Highly significant correlation was observed between oxidative stability indexes estimated by the compositional model and those experimentally determined by Rancimat method (b = 0.981, R = 0.924). Chlorophylls and Δ-5- avenasterol contributions to the model were non-significant when variables related with fatty acids and polyphenols were included. The results suggest that the fatty acid composition and the polyphenol content are the main factors that affect the oxidative stability of olive oils. The proposed model allows the estimation of the oxidative stability in olive oils independently of the cultivar. The model was obtained also taking into account samples that lie ossut of the international legal limits in some compositional values due to natural variations.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Carotenes
dc.subject
Chlorophylls
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Fatty Acids Polyphenols
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Olive Oil
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Oxidative Stability
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Sterols
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Tocopherols
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Relation Between Oxidative Stability and Composition in Argentinian Olive Oils
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-05-14T14:03:55Z
dc.identifier.eissn
1558-9331
dc.journal.volume
87
dc.journal.number
10
dc.journal.pagination
1189-1197
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.journal.title
Journal of the American Oil Chemists Society
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11746-010-1598-6
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11746-010-1598-6
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