Abstract
AbstractOxidation is the primary cause of virgin olive oil quality deterioration. This paper presents a correlation between oxidative stability, as determined by the Rancimat method, and some chemical components involved in the oxidation process of a set of 74 Cornicabra virgin olive oils obtained from three successive crop seasons (94/95 to 96/97). Results showed a clear influence of total polyphenols on virgin olive oil stability, with linear regression coefficients which were similar for the three seasons studied, and a much lower contribution of α‐tocopherol and unsaturated fatty acids, mainly linoleic acid. A significant effect dependent on the crop season was also observed.
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