The role of water in the oxidation process of extra virgin olive oils

Different emulsifying techniques were used to study the influence of water on the oxidative degradation of extra virgin olive oil. The emulsions of water/extra virgin olive oil, oxidized with O2, UV radiation, and Air, were prepared by dispersing water under different conditions. Oil oxidation, moni...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2002-06, Vol.79 (6), p.577-582
Main Authors: Ambrosone, L., Angelico, R., Cinelli, G., Di Lorenzo, V., Ceglie, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Extra virgin olive oils
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
oxidation
phenolic antioxidants
water‐in‐oil emulsions
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Different emulsifying techniques were used to study the influence of water on the oxidative degradation of extra virgin olive oil. The emulsions of water/extra virgin olive oil, oxidized with O2, UV radiation, and Air, were prepared by dispersing water under different conditions. Oil oxidation, monitored by measuring the PV and polyphenolic content, was greater for emulsions obtained with low dispersing power. A linear model was used to correlate the PV and the polyphenolic content with dispersing energy. An important result was that the dispersed water exerted a positive antioxidant effect on the oil.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-002-0525-3