Contribution of polyphenols to the oxidative stability of virgin olive oil

Authors

  • F Gutiérrez,

    Corresponding author
    1. Departamento de Caracterización y Calidad de Alimentos, Instituto de la Grasa, CSIC, Avda Padre García Tejero 4, E-41012 Sevilla, Spain
    • Departmento de Caracterización y Calidad de Alimentos, Instituto de la Grasa, CSIC, Avda Padre García Tejero 4, E-41012 Sevilla, Spain
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  • T Arnaud,

    1. Departamento de Caracterización y Calidad de Alimentos, Instituto de la Grasa, CSIC, Avda Padre García Tejero 4, E-41012 Sevilla, Spain
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  • A Garrido

    1. Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC, Avda Padre García Tejero 4, E-41012 Sevilla, Spain
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Abstract

Stability, polyphenol, orthodiphenol, tocopherol, oleic/linoleic ratio, chlorophyll, carotenoid, peroxide and acidity values, K232, K270 and overall sensory score of virgin olive oils from Hojiblanca and Picual cultivars were determined during two consecutive seasons. Changes due to cultivar and season were evaluated, correlations between the changes were studied and their contribution to stability was investigated by multiple regression techniques. Removal of polyphenols from the original samples without altering other antioxidant components has permitted estimating, for the first time, the contribution of these compounds to virgin olive oil. Approximately 50% of the stability is contributed by polyphenols.

© 2001 Society of Chemical Industry

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