comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage

The hydrolytic and oxidative degradation of olive oil and extra-virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p-anisidine value) and non conventional (polar compounds) analyses. The effects of the ad...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2005-10, Vol.40 (8), p.829-834
Main Authors: Baiano, A, Gomes, T, Caponio, F
Format: Article
Language:English
Subjects:
Acidity
antioxidant activity
Biological and medical sciences
canned vegetables
dried vegetables
extra-virgin olive oil
Fat industries
food analysis
Food industries
food preservation
food quality
food storage
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high-performance size-exclusion chromatography
hydrolysis
lipid peroxidation
oligopolymers
olive oil
oxidative stability
peroxidation
polar compounds
polymerization
polyphenols
spices
storage quality
tomatoes
triacylglycerols
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:The hydrolytic and oxidative degradation of olive oil and extra-virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p-anisidine value) and non conventional (polar compounds) analyses. The effects of the addition of spices were also considered. The hydrolysis and oxidation of olive oil increased faster and was higher than that of extra-virgin olive oil in terms of absolute values but some other indices, such as percentage of oligopolymers and percentage of oxidized triglycerides, increased faster in extra-virgin olive oil than in olive oil. The antioxidant effect given by a higher concentration of polyphenols in the extra-virgin olive oil was shown by a reduced amount of secondary oxidation. However, olive oil and extra-virgin olive oils showed similar behaviour in terms of peroxide formation.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2005.00998.x