Changes in the main components and quality indices of virgin olive oil during oxidation

Abstract

AbstractThis work reports on changes in the major and minor components of virgin olive oil during oxidation, details modifications found in the standardized quality indices, and analyzes the most significant relationships between the components of the oil and its oxidative stability. During the induction period or slow phase of oxidation, polyphenols, tocopherols, and pigments undergo the most important alterations. Other compounds, such as FA or volatiles, suffer significant modifications only during the rapid or exponential phase of oxidation when the natural antioxidant systems fall to minimal values. Among the quality indices, PV and the specific extinction coefficients K232 and K270 increase markedly from the earliest stages of oxidation, whereas titratable acidity does not change appreciably during the induction period. The evolution of the different compounds and parameters analyzed suggests that the tocopherol and orthodiphenol contents are the best indices to determine the average life of the oils.