Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oi...
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| Format: | Artículo |
| Language: | Inglés |
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2017
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| Online Access: | http://hdl.handle.net/20.500.12123/1791 https://link.springer.com/article/10.1007/s11746-010-1735-2 |
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| author | Torres, Myriam Mariela Martinez, Marcela Pierantozzi, Pierluigi Albanese, Maria Nasjleti, Agustìn Maestri, Damian |
| author_browse | Albanese, Maria Maestri, Damian Martinez, Marcela Nasjleti, Agustìn Pierantozzi, Pierluigi Torres, Myriam Mariela |
| author_facet | Torres, Myriam Mariela Martinez, Marcela Pierantozzi, Pierluigi Albanese, Maria Nasjleti, Agustìn Maestri, Damian |
| author_sort | Torres, Myriam Mariela |
| collection | INTA Digital |
| description | Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components |
| format | Artículo |
| id | INTA1791 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA17912018-10-23T15:01:05Z Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends Torres, Myriam Mariela Martinez, Marcela Pierantozzi, Pierluigi Albanese, Maria Nasjleti, Agustìn Maestri, Damian Aceite de Oliva Nuez Aceites Vegetales Acidos Grasos Estabilidad oxidativa Olive Oil Walnuts Plant Oils Fatty Acids Oxidative Stability Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components EEA San Juan Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina Fil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina Fil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina 2017-12-13T15:21:26Z 2017-12-13T15:21:26Z 2011-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/1791 https://link.springer.com/article/10.1007/s11746-010-1735-2 0003-021X (Print) 1558-9331 (Online) eng info:eu-repo/semantics/restrictedAccess application/pdf Journal Of The American Oil Chemists Society 88 (6) : 755-762 (2011) |
| spellingShingle | Aceite de Oliva Nuez Aceites Vegetales Acidos Grasos Estabilidad oxidativa Olive Oil Walnuts Plant Oils Fatty Acids Oxidative Stability Torres, Myriam Mariela Martinez, Marcela Pierantozzi, Pierluigi Albanese, Maria Nasjleti, Agustìn Maestri, Damian Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title_full | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title_fullStr | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title_full_unstemmed | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title_short | Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends |
| title_sort | contribution of compositional parameters to the oxidative stability of olive and walnut oil blends |
| topic | Aceite de Oliva Nuez Aceites Vegetales Acidos Grasos Estabilidad oxidativa Olive Oil Walnuts Plant Oils Fatty Acids Oxidative Stability |
| url | http://hdl.handle.net/20.500.12123/1791 https://link.springer.com/article/10.1007/s11746-010-1735-2 |
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