Highlighting metabolic indicators of olive oil during storage by the AComDim method.
Food Chem
; 203: 104-116, 2016 Jul 15.
Article
em En
| MEDLINE
| ID: mdl-26948595
ABSTRACT
Lipid oxidation during olive oil storage induces changes in the metabolite content of the oil, which can be measured using so-called quality indices. High values indicate poor quality oils that should be labeled accordingly or removed from the market. Based on quality indices measured over two years for two olive oils, the AComDim method was used to highlight the influence of five factors (olive oil type, oxygen, light, temperature and storage time) on oxidative stability during storage. To identify the significant factors, two full factorial experimental designs were built, each containing four of the five factors examined. The results showed that all five factors, as well as some two-factor interactions, were significant. Phenols and hydroperoxides were identified as being the most sensitive to these factors, and potential markers for the ageing of olive oil.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Armazenamento de Alimentos
/
Ácidos Graxos
/
Azeite de Oliva
/
Peróxidos Lipídicos
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2016
Tipo de documento:
Article