Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils

Detalhes bibliográficos
Autor(a) principal: Matos, Luís C.
Data de Publicação: 2007
Outros Autores: Pereira, J.A., Andrade, Paula B., Seabra, Rosa M., Oliveira, Beatriz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/747
Resumo: Three monovarietal virgin olive oils obtained from olives grown under biological agricultural system, in Portugal, with different ripening stages, were studied in what concerns the parameters usually related with oxidation status (total polyphenols, tocopherols, chlorophylls and carotenoids, peroxide values, oxidative stability, specific extinction coefficients K232 and K270 and titratable acidity). A total of 18 samples were analyzed: seven from Cv. Cobranc¸osa (maturation indices 1–7), five from Cv. Madural (maturation indices 3–7) and six from Cv. Verdeal Transmontana (maturation indices 1–6). Oxidative stability and polyphenols profile presented high correlation coef- ficients. Given this high correlation, a numerical method was developed and evaluated to predict total polyphenols contents in olive oil. The method is based on the kinetic equation of the oxidation process in the presence of antioxidants and on Rancimat profiles. Total polyphenols contents obtained with this method were similar to those obtained by the Folin-Ciocalteau method.
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spelling Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oilsVirgin olive oilRipeningOxidation kineticsOxidative stabilityPolyphenolsThree monovarietal virgin olive oils obtained from olives grown under biological agricultural system, in Portugal, with different ripening stages, were studied in what concerns the parameters usually related with oxidation status (total polyphenols, tocopherols, chlorophylls and carotenoids, peroxide values, oxidative stability, specific extinction coefficients K232 and K270 and titratable acidity). A total of 18 samples were analyzed: seven from Cv. Cobranc¸osa (maturation indices 1–7), five from Cv. Madural (maturation indices 3–7) and six from Cv. Verdeal Transmontana (maturation indices 1–6). Oxidative stability and polyphenols profile presented high correlation coef- ficients. Given this high correlation, a numerical method was developed and evaluated to predict total polyphenols contents in olive oil. The method is based on the kinetic equation of the oxidation process in the presence of antioxidants and on Rancimat profiles. Total polyphenols contents obtained with this method were similar to those obtained by the Folin-Ciocalteau method.ElsevierBiblioteca Digital do IPBMatos, Luís C.Pereira, J.A.Andrade, Paula B.Seabra, Rosa M.Oliveira, Beatriz2008-09-03T15:22:32Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/747engMatos, L.C.; Pereira, J.A.; Andrade, P.B.; Seabra, R.M.; Oliveira, M.B.P.P. (2007). Evaluation of a numerical method to predict the polyphenol contents in monovarietal olive oils. Food Chemistry. ISSN 0308-8146. 102:3, p. 976-9830308-814610.1016/j.foodchem.2006.04.026info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:03:47Zoai:bibliotecadigital.ipb.pt:10198/747Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:24.775840Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
title Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
spellingShingle Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
Matos, Luís C.
Virgin olive oil
Ripening
Oxidation kinetics
Oxidative stability
Polyphenols
title_short Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
title_full Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
title_fullStr Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
title_full_unstemmed Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
title_sort Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
author Matos, Luís C.
author_facet Matos, Luís C.
Pereira, J.A.
Andrade, Paula B.
Seabra, Rosa M.
Oliveira, Beatriz
author_role author
author2 Pereira, J.A.
Andrade, Paula B.
Seabra, Rosa M.
Oliveira, Beatriz
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Matos, Luís C.
Pereira, J.A.
Andrade, Paula B.
Seabra, Rosa M.
Oliveira, Beatriz
dc.subject.por.fl_str_mv Virgin olive oil
Ripening
Oxidation kinetics
Oxidative stability
Polyphenols
topic Virgin olive oil
Ripening
Oxidation kinetics
Oxidative stability
Polyphenols
description Three monovarietal virgin olive oils obtained from olives grown under biological agricultural system, in Portugal, with different ripening stages, were studied in what concerns the parameters usually related with oxidation status (total polyphenols, tocopherols, chlorophylls and carotenoids, peroxide values, oxidative stability, specific extinction coefficients K232 and K270 and titratable acidity). A total of 18 samples were analyzed: seven from Cv. Cobranc¸osa (maturation indices 1–7), five from Cv. Madural (maturation indices 3–7) and six from Cv. Verdeal Transmontana (maturation indices 1–6). Oxidative stability and polyphenols profile presented high correlation coef- ficients. Given this high correlation, a numerical method was developed and evaluated to predict total polyphenols contents in olive oil. The method is based on the kinetic equation of the oxidation process in the presence of antioxidants and on Rancimat profiles. Total polyphenols contents obtained with this method were similar to those obtained by the Folin-Ciocalteau method.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01T00:00:00Z
2008-09-03T15:22:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/747
url http://hdl.handle.net/10198/747
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Matos, L.C.; Pereira, J.A.; Andrade, P.B.; Seabra, R.M.; Oliveira, M.B.P.P. (2007). Evaluation of a numerical method to predict the polyphenol contents in monovarietal olive oils. Food Chemistry. ISSN 0308-8146. 102:3, p. 976-983
0308-8146
10.1016/j.foodchem.2006.04.026
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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