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Keywords:

  • virgin olive oil;
  • oxidative stability;
  • polyphenols

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