Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions
The oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods, Oxitest and Rancimat, in the temperature range...
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Frontiers Media S.A.
2024-11-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1494091/full |
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| author | Assamae Chabni Celia Bañares Carlos F. Torres |
| author_facet | Assamae Chabni Celia Bañares Carlos F. Torres |
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| description | The oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods, Oxitest and Rancimat, in the temperature range 90–160°C. The kinetic analyses carried out provided Arrhenius activation energies, enthalpies, entropies and Gibb’s free energies of activation, temperature coefficients, Q10 factors, and the oxidative stability indexes at 20°C (OSI20) for the different oils. A good correlation between the two techniques was obtained (r2 = 0.996). Oxitest showed, however, shorter induction times and less sample quantity (1 g vs. 3 g in Rancimat) requirements, suggesting that it could be a good and faster alternative to Rancimat for the evaluation of the oil oxidative stability. cOO showed OSI20 values of 38.5 and 42.5 months, by the Rancimat and Oxitest methods, respectively. Furthermore, eOO and SCOO showed OSI20 values of 43.3 and 138.6 months by Rancimat and 67 and 142 months by the Oxitest method, respectively. The strong correlation found between the phenolic content of the oils and their OSI20 values confirms that a higher oil phenolic content would improve the oxidative stability of the oils. |
| format | Article |
| id | doaj-art-e6efeed37350436b968c1fc0dbf84bf3 |
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| language | English |
| publishDate | 2024-11-01 |
| publisher | Frontiers Media S.A. |
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| spelling | doaj-art-e6efeed37350436b968c1fc0dbf84bf32025-08-20T02:07:55ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-11-011110.3389/fnut.2024.14940911494091Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractionsAssamae Chabni0Celia Bañares1Carlos F. Torres2Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, Madrid, SpainDepartment of Bioactivity and Food Analysis Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, Madrid, SpainDepartment of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, Madrid, SpainThe oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods, Oxitest and Rancimat, in the temperature range 90–160°C. The kinetic analyses carried out provided Arrhenius activation energies, enthalpies, entropies and Gibb’s free energies of activation, temperature coefficients, Q10 factors, and the oxidative stability indexes at 20°C (OSI20) for the different oils. A good correlation between the two techniques was obtained (r2 = 0.996). Oxitest showed, however, shorter induction times and less sample quantity (1 g vs. 3 g in Rancimat) requirements, suggesting that it could be a good and faster alternative to Rancimat for the evaluation of the oil oxidative stability. cOO showed OSI20 values of 38.5 and 42.5 months, by the Rancimat and Oxitest methods, respectively. Furthermore, eOO and SCOO showed OSI20 values of 43.3 and 138.6 months by Rancimat and 67 and 142 months by the Oxitest method, respectively. The strong correlation found between the phenolic content of the oils and their OSI20 values confirms that a higher oil phenolic content would improve the oxidative stability of the oils.https://www.frontiersin.org/articles/10.3389/fnut.2024.1494091/fullaccelerated oxidation methodsexpellerkinetic analysisolive oilshelf lifesupercritical CO2 extraction |
| spellingShingle | Assamae Chabni Celia Bañares Carlos F. Torres Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions Frontiers in Nutrition accelerated oxidation methods expeller kinetic analysis olive oil shelf life supercritical CO2 extraction |
| title | Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions |
| title_full | Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions |
| title_fullStr | Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions |
| title_full_unstemmed | Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions |
| title_short | Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions |
| title_sort | study of the oxidative stability via oxitest and rancimat of phenolic rich olive oils obtained by a sequential process of dehydration expeller and supercritical co2 extractions |
| topic | accelerated oxidation methods expeller kinetic analysis olive oil shelf life supercritical CO2 extraction |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1494091/full |
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