Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage

Abstract

Oxidative stability should be one of the most important quality markers of edible oils; nevertheless, it is not recognized as a legal parameter. The results reported in this study highlight the differences in the olive oil oxidation process under Rancimat accelerated conditions with respect to long-term storage at room temperature and clearly show the lack of correlation between shelf life and the Rancimat induction period. A better correlation, although not yet satisfactory, was found when the same oxidation end-point was used in both assays. The parameter K 270, a marker of secondary oxidation products, was the first index to reach the established upper legal limit under Rancimat conditions, whereas at 25 degrees C it was an index of primary oxidation products ( K 232). Furthermore, the ratio of oxidation rate at Rancimat conditions to oxidation rate at 25 degrees C was more than double for secondary oxidation products compared with primary ones. Notable differences were also observed in degradation rates of the different unsaturated fatty acids and in rates of formation of polar oxidation compounds. Moreover, under the Rancimat conditions antioxidants such as o-diphenols and alpha-tocopherol rapidly depleted, and when they had practically disappeared, there was a sharp increase in oxidation indices, such as peroxide value, and in oxidation products. At 25 degrees C, on the other hand, the depletion was much lower.