Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 47; pp. 11800 - 11810
• Main Authors: Román Falcó, Iván P, Grané Teruel, Nuria, Prats Moya, Soledad, Martín Carratalá, M. Luisa
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 28.11.2012
• Subjects: Biological and medical sciences; cultivars; Drug Stability; Fat industries; fatty acid composition; fatty acids; Fatty Acids - analysis; Food industries; Fourier transform infrared spectroscopy; Fundamental and applied biological sciences. Psychology; Hot Temperature; Isomerism; isomerization; Kinetics; Olive Oil; oxidation; Oxidation-Reduction; Plant Oils - chemistry; Plant Oils - classification; Species Specificity; Spectroscopy, Fourier Transform Infrared; virgin olive oil; olive oil; oil degradation; Fourier transform infrared spectroscopy; kinetics; oil characterization; Fourier transformation; Vegetable oil; Olive oil; Edible oil; Fourier spectrometry; Characterization; Degradation; Infrared spectrometry; Kinetics; Application
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf3035918

A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.