Title: 1H-NMR fingerprinting to evaluate the stability of olive oil
Citation: FOOD CONTROL vol. 22 no. 12 p. 2041-2046
Publication Year: 2011
JRC N°: JRC65300
ISSN: 0956-7135
URI: http://www.sciencedirect.com/science/article/pii/S0956713511002271
DOI: 10.1016/j.foodcont.2011.05.026
Type: Articles in periodicals and books
Abstract: 1H-NMR fingerprinting is used to evaluate the stability of olive oil at room temperature while protected from light. The 1H-NMR spectra were analyzed by principal component analysis (PCA) in order to study the evolution of virgin olive oil (VOO) with time. None of the 1H-NMR signals present at time zero disappeared or experienced significant decreases or increases within the 3 years and seven months of the study. However, some small changes in the signals, and the appearance of some low intensity ones, indicate that some oxidative and hydrolytic degradation of the VOO started after one year. The presence of 1H-NMR signals of hydroperoxides (primary oxidation products) with relative small intensities indicates that the oxidative degradation was taking place at a very low rate and yield. Moreover, the characteristic resonances of aldehydes (main secondary oxidation products) were not detected in the VOO over the studied time period, therefore the secondary oxidation process had not yet occurred. These results confirm the high oxidative stability of VOO at room temperature. On the other hand, slight changes in the 1H-NMR signal intensity of tryglycerides and sn-1,3-diglycerides indicates that some hydrolytic degradation of the VOO had started.
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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