Abstract
Induction period of the formation of hydroperoxides and conjugated dienes at 50°C and oxidative stability index at 100–130°C as the oxidative stability measures of different types of olive oils with a wide range of chemical compositions were determined. Regression models (R2⩾0.95) developed at low and high temperatures showed different contributions of compositional variables (the ratio between monounsaturated and polyunsaturated fatty acids, the content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds content) to the oxidative stability measures. To estimate the shelf-life of olive oils at low temperature, three empirical models with errors of ±1.5%, <±10%, and ±21.2% were developed.
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