Skip to main content
SpringerLink
Log in

Olive Oil Oxidation

  • Chapter
  • First Online:
Handbook of Olive Oil

Abstract

Lipid oxidation has been recognized as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory, and nutritional properties. Autoxidation and photooxygenation, which are due to the presence of oxygen in air, are virtually inevitable. As lipids oxidize, they may form hydroperoxides, which are susceptible to further oxidation or decomposition into secondary reaction products such as aldehydes, ketones, acids, and alcohols. In many cases, these compounds adversely affect flavor, aroma, taste, nutritional value, and overall quality. Many catalytic systems can oxidize lipids. Most of these reactions involve some type of free radical or oxygen species. The oxidation may be produced either in the dark or in the presence of light, which have differences in their oxidation pathway due to the action of external variables.

Virgin olive oil is considered to be resistant to oxidative degradation due to a low content of saturated fatty acids, a high monounsaturated-to-polyunsaturated fatty acid ratio, and the presence of natural antioxidant minor components such as α-tocopherol and phenolic compounds. Nevertheless, oxidative degradation in olive oil is the most important cause of an unfavorable sensory perception. This chapter revises the oxidative deterioration of olive oil considering enzymatic oxidative deterioration, autoxidation, and photosensitized oxidation. The role of primary and secondary oxidation products and the effect of minor components during oil oxidation are also discussed.

Deep-fat frying is one of the oldest and most popular food preparation methods. Complex reactions happen during deep-fat frying, generating the formation of pleasant or unfavorable flavors and affecting the color, texture, and nutritional value of the fried foods. A revision of this aspect is reported in the chapter, which also describes the different processes and components formed.

The chapter describes the different analytical methods developed to measure the extent of oxidation by means of the quantification of the products formed or involved in this deteriorating process. The chapter also reviews the changes in the chemical compounds responsible for virgin olive oil flavor and the formation of off-flavors produced through oxidative pathways and discusses the sensory characterization of the volatile compounds responsible for off-flavors. Finally, the analysis of oxidation secondary products in olive oil is carried out using different kinds of sensors, usually disposed as a sensor array, which are connected to a pattern recognition procedure to discriminate between high-quality and oxidized/rancid oils.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 229.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 299.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 299.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Allouche Y, Jimenez A, Gaforio JJ, Uceda M, Beltrán G (2007) How heating affects extra virgin olive oil quality indexes and chemical composition. J Agric Food Chem 55:9646–9654

    Article  CAS  Google Scholar 

  • Alter M, Gutfinger T (1982) Phospholipids in several vegetable oils. Riv Ital Sost Grasse 59:14–18

    CAS  Google Scholar 

  • Andrikopoulos NK, Dedoussis GVZ, Falirea A, Kalogeropoulos N, Hatzinikola HS (2002) Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Int J Food Sci Nutr 53:351–363

    Article  CAS  Google Scholar 

  • Angerosa F, di Giacinto L (1993) Oxidation of virgin olive oil by metals: Mn and Ni. Rev Fran Corps Gras 40:41–48

    CAS  Google Scholar 

  • Aparicio R, Morales MT (1998) Characterization of olives ripeness by green aroma compounds of virgin olive oil. J Agric Food Chem 46:1116–1122

    Article  CAS  Google Scholar 

  • Aparicio R, Alonso V, Morales MT (1996a) Developments in olive oil authentication. In: Food authenticity: methods for the measurement of food authenticity and adulteration. Royal Society of Chemistry, Norwich, pp 84–122

    Google Scholar 

  • Aparicio R, Morales MT, Alonso MV (1996b) Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J Am Oil Chem Soc 73:1253–1264

    Article  CAS  Google Scholar 

  • Aparicio R, Roda L, Albi MA, Gutiérrez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150–4155

    Article  CAS  Google Scholar 

  • Aparicio R, Rocha SM, Delgadillo I, Morales MT (2000) Detection of rancid defect in virgin olive oil by the electronic nose. J Agric Food Chem 48:853–860

    Article  CAS  Google Scholar 

  • Bastida S, Sanchez-Muniz FJ (2001) Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods. Food Sci Technol Int 7:15–21

    CAS  Google Scholar 

  • Baur C, Grosch W, Wieser H, Jugel H (1977) Enzymatic oxidation of linoleic acid: formation of bitter tasting fatty acids. Z Lebensm Unters Forsch 164:171–176

    Article  CAS  Google Scholar 

  • Bellus D (1978) Quenchers of singlet oxygen – a critical review. In: Ranby B, Rabek JF (eds) Singlet oxygen reactions with organic compounds and polymers. Wiley, New York, pp 61–110

    Google Scholar 

  • Beltrán G, Aguilera MP, del Rio C, Sánchez S, Martinez L (2005) Influence of fruit ripening on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem 89:207–215

    Article  CAS  Google Scholar 

  • Fernández-Gutiùrrez A, Lercker G (2007) Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. an overview of the last decade. Molecules 12:1679–1719

    Article  Google Scholar 

  • Biermann V, Wittmann A, Grosch W (1980) Occurrence of bitter hydroxy fatty acids in oat and wheat. Fette Seifen Anstrichm 82:236–240

    Article  CAS  Google Scholar 

  • Boskou D, Blekas G, Tsimidou M (2005) Phenolic compounds in olive oil and olives. Curr Top Nutraceut R 3:125–136

    CAS  Google Scholar 

  • Boskou G, Salta FN, Chiou A, Troullidou E, Andrikopoulos NK (2006) Content of trans, tans-2,4-decadienal in deep-fried and pan-fried potatoes. Eur J Lipid Sci Technol 108:109–115

    Article  CAS  Google Scholar 

  • Bradley DG, Min DB (1992) Singlet oxygen oxidation of foods. Crit Rev Food Sci Nutr 31:211–236

    Article  CAS  Google Scholar 

  • Brenes M, Garcia A, Dobarganes MC, Velasco J, Romero C (2002) Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. J Agric Food Chem 50:5962–5967

    Article  CAS  Google Scholar 

  • Buratti S, Benedetti S, Cosio MS (2005) An electronic nose to evaluate olive oil oxidation during storage. Ital J Food Sci 2:203–221

    Google Scholar 

  • Carlsson DJ, Suprunchuk W, Wiles DM (1976) Photooxidation of unsaturated oils: effects of singlet oxygen quenchers. J Am Oil Chem Soc 53:656–659

    Article  CAS  Google Scholar 

  • Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA (2010) Olive oil stability under deep – frying conditions. Food Chem Toxicol 48:2972–2979

    Article  CAS  Google Scholar 

  • Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci F 5:169–186

    Article  CAS  Google Scholar 

  • Choe E, Min DB (2009) Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci F 8:345–358

    Article  CAS  Google Scholar 

  • Christopher JP, Pistorius EK, Regnier FE, Axelrod B (1972) Factors influencing the positional specificity of soybean lipoxygenase. Biochem Biophys Acta 289:82–87

    Article  CAS  Google Scholar 

  • Christopoulou CN, Perkins EG (1989) Isolation and characterization of dimers formed in used soybean oil. J Am Oil Chem Soc 66:1360–1370

    Article  CAS  Google Scholar 

  • Chung J, Lee J, Choe E (2004) Oxidative stability of soybean and sesame oil mixture during frying of flour dough. J Food Sci 69:574–578

    Article  Google Scholar 

  • Clark JP, Hunsicker JC, Megremis CJ (1990) Tocopherols: natures antioxidants. Food Austr 42:262–263

    Google Scholar 

  • Criado MN, Motilva MJ, Goñi M, Romero MP (2007) Comparative study of the maturation process of the olive fruit on the chlorophylls and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chem 100:748–755

    Article  CAS  Google Scholar 

  • Cuvelier ME, Richard H, Berset C (1992) Comparison of the antioxidative activity of some acid-phenols: structure-activity relationship. Biosci Biotech Biochem 56:324–325

    Article  CAS  Google Scholar 

  • Daniels DG, Martin HF (1961) Isolation of a new antioxidant from oat. Nature 191:1302–1303

    Article  CAS  Google Scholar 

  • De Man JM, Tie F, De Man L (1987) Formation of short chain volatile organic acids in the automated AOM method. J Am Oil Chem Soc 64:993–995

    Article  Google Scholar 

  • Del Carlo M, Cerretani L, Bendini A, Cichelli A, Compagnone D (2010) Changes of pigment composition of virgin olive during frying process. Riv Ital Sostanze Grasse 87:3–13

    Google Scholar 

  • Dobarganes MC, Márquez-Ruiz G, Velasco J (2000) Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology 102:521–528

    Article  CAS  Google Scholar 

  • Dobarganes MC, Perez-Camino MC (1988) Fatty acid composition: a useful tool for the determination of alteration level in heated fats. Rev Franç Corps Gras 35:67–70

    CAS  Google Scholar 

  • Dobarganes MC, Rios JJ, Pérez-Camino MC (1986) Relationship between the composition of vegetable oils and the volatile components produced in their thermoxidation. Grasas Aceites 37:61–67

    CAS  Google Scholar 

  • Dziedzic SZ, Hudson BJE (1984) Phenolic acids and related compounds as antioxidants for edible oils. Food Chem 14:45–51

    Article  CAS  Google Scholar 

  • EC (1995) Official Journal of the Commission of the European Communities, Regulation No. 656/95, L69, Mar 28

    Google Scholar 

  • EC (1997) Official Journal of the Commission of the European Communities, Regulation No. 2472/97, L341, Dec 11

    Google Scholar 

  • EC (2007) Official Journal of the Commission of the European Communities, Regulation No. 702/2007, L 161, June 21

    Google Scholar 

  • EC (2008) Official Journal of the Commission of the European Communities, Regulation No. 640/2008, L 178, July 4

    Google Scholar 

  • EC (2011) Official Journal of the European Union, Regulation No. 61/2011, L23, January 24

    Google Scholar 

  • El Riachy M, Priego-Capote F, León L, Rallo L, Luque de Castro MD (2011) Hydrophilic antioxidants of virgin olive oil. Part 1: hydrophilic phenols: a key factor for virgin olive oil quality. Eur J Lipid Sci Tech 113:678–691

    Article  CAS  Google Scholar 

  • Endo Y, Usuki R, Keneda T (1984) Prooxidant activities of chlorophylls and their decomposition products on the photooxidation. J Am Oil Chem Soc 61:781–784

    Article  CAS  Google Scholar 

  • Eriksson CE, Qvist JA, Vallentin K (1977) Conversion of aldehydes to alcohols in liquid foods by alcohol dehydrogenase. In: Ory RL, St. Angelo AJ (eds) Enzymes in food and beverage processing. American Oil Chemists’ Society, Champaign, pp 132–142

    Chapter  Google Scholar 

  • Escuderos ME, Sánchez S, Jimé A (2010) Virgin olive oil sensory evaluation by an artificial olfactory system, based on quartz crystal microbalance (QCM) sensors. Sens Act B: Chemical 147:159–164

    Article  CAS  Google Scholar 

  • Eskin NAM, Vaisey-Genser M (1989) Applications for genetically modified oils. J Am Oil Chem Soc 66:1058–1063

    Article  Google Scholar 

  • Eskin NAM, Vaisey-Genser M, Durance–Tod S, Przybylski R (1989) Stability of low linolenic acid canola oil to frying temperatures. J Am Oil Chem Soc 66:1081–1084

    Article  CAS  Google Scholar 

  • Evans CD, Moser HA, List GR (1971) Odour and flavour responses to additives in edible oils. J Am Oil Chem Soc 48:495–498

    Article  CAS  Google Scholar 

  • Evans CD, List GR, Moser HA, Conan IC (1973) Long term storage of soybean and cottonseed salad oils. J Am Oil Chem Soc 50:218–220

    Article  CAS  Google Scholar 

  • Feussner I, Kuhn H, Wasternack C (2001) Lipoxygenase-dependent degradation of storage lipids. Trends Plant Sci 6:268–273

    Article  CAS  Google Scholar 

  • Feussner I, Wasternack C (2002) The lipoxygenase pathway. Annu Rev Plant Biol 53:275–297

    Article  CAS  Google Scholar 

  • Foote CS (1968) Mechanism of photosensitized oxidation. Science 162:963–970

    Article  CAS  Google Scholar 

  • Foote CS (1976) Photosensitized oxidation and singlet oxygen: consequences in biological system. In: Pryor WA (ed) Free radicals in biology, vol 2. Academic, New York, pp 85–97

    Google Scholar 

  • Foote CS, Denny RW (1970) Chemistry of singlet oxygen. J Am Oil Chem Soc 92:5216–5218

    Article  CAS  Google Scholar 

  • Frankel EN (1962) Hydroperoxides. In: Schultz HW, Day EA, Sinnhuber RO (eds) Symposium on foods: lipids and their oxidation. AVI Publishing Co., Westport, pp 51–78

    Google Scholar 

  • Frankel EN (1983) Volatile lipid oxidation-products. Prog Lipid Res 22:1–33

    Article  CAS  Google Scholar 

  • Frankel EN (1985) Chemistry of autoxidation: mechanism, products and flavor significance. In: Min DB, Smouse TH (eds) Flavor chemistry of fats and oils. AOCS, Champaign, pp 1–37

    Google Scholar 

  • Frankel EN (1989) The antioxidant and nutritional effects of tocopherols, ascorbic acid and β-carotene in relation to processing of edible oils. Bibl Nutr Dieta 43:297–312

    Google Scholar 

  • Frankel EN (1991) Recent advances in lipid oxidation. J Sci Food Agric 54:495–511

    Article  CAS  Google Scholar 

  • Frankel EN (1993) In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci Technol 4:220–223

    Article  CAS  Google Scholar 

  • Frankel EN (1996) Antioxidants in lipid foods and their impact on food quality. Food Chem 57:51–55

    Article  CAS  Google Scholar 

  • Frankel EN (2005) Lipid oxidation, 2nd edn. Oily Press, Bridgwater

    Book  Google Scholar 

  • Frega N, Mozzon M, Lercker G (1999) Effects of free fatty acids on oxidative stability of vegetable oil. J Am Oil Chem Soc 76:325–329

    Article  CAS  Google Scholar 

  • Gallardo-Guerrero L, Gandul-Rojas B, Roca M, Mínguez-Mosquera MI (2005) Effect of storage on the original pigment profile of Spanish virgin olive oil. J Am Oil Chem Soc 82:33–39

    Article  CAS  Google Scholar 

  • Gallina-Toschi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G (2005) Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques. Journal of Separation Science 28:859–870

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Mínguez-Mosquera MI (1996) Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric 72:31–39

    Article  CAS  Google Scholar 

  • Gandul-Rojas B, Cepero MR, Mínguez-Mosquera MI (2000) Use of chlorophyll and carotenoid composition to determine authenticity of virgin olive oil. J Am Oil Chem Soc 77:853–858

    Article  CAS  Google Scholar 

  • García-González DL, Aparicio R (2004) Classification of different quality virgin olive oils by metal-oxide sensors. Eur Food ResTechno 218:484–487

    Article  CAS  Google Scholar 

  • García-González DL, Aparicio R (2010) Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma application to virgin olive oil. Food Chem 120:572–579

    Article  CAS  Google Scholar 

  • García-González DL, Barié N, Rapp M, Aparicio R (2004) Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment. J Agric Food Chem 52:7475–7479

    Article  CAS  Google Scholar 

  • Gardner HW (1987) Reactions of hydroperoxides-products of high molecular weight. In: Chan HW-S (ed) Autoxidation of unsaturated lipids. Academic, London

    Google Scholar 

  • Gimeno E, Castellote AI, Lamuela-Raventós RM, de la Torre MC, López-Sabater MC (2002) The effects of harvest and extraction methods on the antioxidant content phenolics, α-tocopherol, and β-carotene in virgin olive oil. Food Chem 78:207–211

    Article  CAS  Google Scholar 

  • Giuliani A, Cerretani L, Cichelli A (2011) Chlorophylls in olive and in olive oil: chemistry and occurrences. Crit Rev Food Sci Nutr 51:678–690

    Article  CAS  Google Scholar 

  • Gomez-Alonso S, Fregapane G, Salvador MD, Gordon MH (2003) Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem 51:667–672

    Article  CAS  Google Scholar 

  • Gordon MH, Magos P (1983) The effect of sterols on the oxidation of edible oils. Food Chem 10:141–147

    Article  CAS  Google Scholar 

  • Guichardant M, Lagarde M (2009) Analysis of biomarkers from lipid peroxidation: a comparative study. Eur J Lipid Sci Technol 11:175–182

    Google Scholar 

  • Gutiérrez-Rosales F, Garrido-Fernández J, Gallardo-Guerrero L, Gandul-Rojas B, Mínguez-Mosquera MI (1992) Action of chlorophylls on the stability of virgin olive oil. J Am Oil Chem Soc 69:866–871

    Article  Google Scholar 

  • Haila K, Heinonen M (1994) Action of β-carotene on purified rapeseed oil during light storage. Lebensm Wiss Technol 27:573–577

    Article  CAS  Google Scholar 

  • Halliwell B, Gutteridge JMC (2001) Free radicals in biology and medicine, 3rd edn. Oxford University Press, New York, p 297

    Google Scholar 

  • Heath HB, Reineccius GA (1986) Flavor chemistry and technology. AVI Publishing, Westport, pp 112–141

    Book  Google Scholar 

  • Henick AS, Benca MF, Mitchell JH (1954) Estimation of carbonyl compounds in rancid fats and foods. J Am Oil Chem Soc 31:881–883

    Google Scholar 

  • Hiatt R, Mill T, Irwin KC, Mayo TR, Gould CW, Castleman JK (1968) Homolytic decompositions of hydroperoxides. I. Summary and implications for autoxidation. J Org Chem 33:1416–1441

    Article  CAS  Google Scholar 

  • Ho CT, Shahidi F (2005) Flavor components of fats and oils. In: Shahidi F (ed) Bailey’s industrial oil and fat products, 6th edn. Wiley, Hoboken, pp 387–411

    Google Scholar 

  • Hodgins D (1997) The electronic nose: sensor array-based instruments that emulate the human nose. In: Marsili R (ed) Techniques for analyzing food aroma. Marcel Dekker, New York, pp 331–371

    Google Scholar 

  • Holm U (1972) Quality criteria for edible fats. SIK-Report, No 448. SIK Institute, Göteborg, Sweden, pp 79–88

    Google Scholar 

  • Houhoula DP, Oreopoulou V, Tzia C (2003) The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying. J Sci Food Agric 83:314–319

    Article  CAS  Google Scholar 

  • Huang SW, Frankel EN, German JB (1994) Antioxidant activity of α-and γ-tocopherols in bulk oils and in oil-in-water emulsions. J Agric Food Chem 42:2108–2114

    Article  CAS  Google Scholar 

  • Hudson BJF, Ghovami M (1984) Phospholipids as antioxidant synergists for tocopherols in the autoxidation of edible oils. Lebensm Wiss Technol 17:191–194

    CAS  Google Scholar 

  • Husain SR, Terao J, Matsushita S (1986) Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate. J Am Oil Chem Soc 63:1457–1460

    Article  CAS  Google Scholar 

  • Ingold KU (1969) Peroxy radicals. Accounts Chem Res 2:1–14

    Article  CAS  Google Scholar 

  • Interesse F, Ruggiero S, Vitagliano M (1971) Autoxidation of olive oil: influence of chlorophyll pigments. Ind Agric 9:318–323

    CAS  Google Scholar 

  • International Olive Oil Council (IOC) (1996a) Trade standard applying to olive oil and olive pomace oil. COI/T.15/Doc. nº 2/Rev. 5, Madrid, 20 Nov

    Google Scholar 

  • International Olive Oil Council (IOC) (1996b) Organoleptic evaluation of virgin olive oil. COI/T.20/Doc. nº 15/Rev.1, Madrid, 20 Nov

    Google Scholar 

  • Jawad IM, Kochhar SP, Hudson BJF (1984) The physical refining of edible oils. II. Effect on unsaponifiable components. Lebensm Wiss Technol 17:155–159

    CAS  Google Scholar 

  • Jung MY, Min DB (1991) α-, γ-, δ-Tocopherols effects on chlorophyll photosensitized oxidation of soybean oil. J Food Sci 56:807–815

    Article  CAS  Google Scholar 

  • Jung MY, Yoon SH, Min DB (1989) Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. J Am Oil Chem Soc 66:118–120

    Article  Google Scholar 

  • Kasai H, Kawai K (2008) 4-oxo-2-hexenal, a mutagen formed by omega-3 fat peroxidation: occurrence, detection and adduct formation. Mutat Res-Rev Mutat 659:56–59

    Article  CAS  Google Scholar 

  • Keceli T, Gordon MH (2002) Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil. J Food Sci 67:943–947

    Article  CAS  Google Scholar 

  • Kim IH, Kim CJ, Kim DH. 1999. Physicochemical properties of methyl linoleate oxidized at various temperatures. Korean J Food Sci Technol 31:600–605

    Google Scholar 

  • Kiritsakis A (1990) Olive oil. American Oil Chemists’ Society, Champaign, pp 104–127

    Google Scholar 

  • Kiritsakis A, Dugan LR (1985) Studies in photooxidation of olive oil. J Am Oil Chem Soc 62:892–896

    Article  CAS  Google Scholar 

  • Kiritsakis A, Tsipeli A (1992) Relationship of the acidity of olive oil to its resistance to oxidation. Riv Ital Sost Grasse 69:513–515

    CAS  Google Scholar 

  • Knothe G, Kenar JA, Gunstone FD (2007) Chemical properties. Chapter 8. In: Harwood JL, Gunstone FD, Dijkstra AJ (eds) The lipid handbook with CD-ROM, 3rd edn. CRC Press, Boca-Ratón, pp 535–589

    Google Scholar 

  • Kochhar SP (1993) Oxidative pathways to the formation of off-flavours. In: Saxby MJ (ed) Food taints and off-flavours. Blackie Academic & Professional, London, pp 150–201

    Google Scholar 

  • Kochhar SP (2000) Stable and healthful oils for the 21st century. Inform 11:642–647

    Google Scholar 

  • Kreiss-Rogers E (1997) Biosensors and electronic noses for practical applications. In: Kress-Rogers E (ed) Handbook of biosensors and electronic noses. CRC Press, Boca-Ratón, pp 3–39

    Google Scholar 

  • Labuza TP (1971) Kinetics of lipid oxidation in foods. Crit Rev Food Sci Nutr 2:355–395

    Google Scholar 

  • Lavelli V, Bondesan L (2005) Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem 53:1102–1107

    Article  CAS  Google Scholar 

  • Lee SH, Kim DH (1992) Effects of β-carotene on the stability of soybean oil subject to autoxidation and photosensitized oxidation. Food Biotechnol 1:1–7

    Google Scholar 

  • Lee SH, Min DB (1990) Effects, quenching mechanism, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil. J Agric Food Chem 38:1630–1634

    Article  CAS  Google Scholar 

  • Leone AM, LaNotte E, Lamparelli F (1976) Analytical significance of sterol fraction of virgin olive oil. Riv Techol Alim Nutr 6:205–209

    CAS  Google Scholar 

  • Lerma-García MJ, Simó-Alfons EF, Bendini A, Cerretani L (2009) Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content. Food Chem 117:608–614

    Article  CAS  Google Scholar 

  • Luna G, Morales MT, Aparicio R (2006) Changes induced by UV radiation during virgin olive oil storage. J Agric Food Chem 54:4790–4794

    Article  CAS  Google Scholar 

  • Mariani CS, Venturini P, Fedeli E (1993) Determination of hydrocarbons and free and esterified minor components in olive oil of different classes. Riv Ital Sost Grasse 70:321–327

    CAS  Google Scholar 

  • Martín-Polvillo M, Albi T, Guinda A (1994) Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometry. J Am Oil Chem Soc 71:347–353

    Article  Google Scholar 

  • Matthaeus B (2010) Oxidation of edible oils. In: Foods and beverages and antioxidant applications, vol 2, Woodhead Publishing series in food science, technology and nutrition oxidation. Woodhead Publishing, Oxford/Philadelphia, pp 183–238

    Chapter  Google Scholar 

  • May WA, Peterson RJ, Chang SS (1983) Chemical-reactions involved in the deep-fat frying of foods. 9. Identification of the volatile decomposition products of triolein. J Am Oil Chem Soc 60:990–995

    Article  CAS  Google Scholar 

  • McEwan JA (1994) Consumer attitudes and olive oil acceptance: the potential consumer. Grasas Aceites 45:9–15

    Article  Google Scholar 

  • McMullen LM, Hawrysh ZJ (1991) Ascorbyl palmitate efficacy in enhancing the accelerated storage stability of canola oil. J Food Sci 56:1651–1654

    Article  CAS  Google Scholar 

  • Mehta U, Swinburn B (2001) A review of factors affecting fat absorption in hot chips. Crit Rev Food Sci Nutr 41:133–154

    Article  CAS  Google Scholar 

  • Meijboom PW (1964) Relationship between molecular structure and flavour perceptibility of aliphatic aldehydes. J Am Oil Chem Soc 41:326–328

    Article  CAS  Google Scholar 

  • Min DB, Boff JM (2002) Lipid oxidation of edible oil. In: Akoh CC, Min DB (eds) Food lipids. Marcel Dekker, New York, p 344

    Google Scholar 

  • Mistry BS, Min DB (1987) Effects of fatty acids on the oxidative stability of soybean oil. J Food Sci 52:831–832

    Article  CAS  Google Scholar 

  • Miyashita K, Takagi T (1986) Study on the oxidative rate and prooxidant activity of free fatty acids. J Am Oil Chem Soc 63:1380–1384

    Article  CAS  Google Scholar 

  • Morales MT, Aparicio R, Aparicio-Ruiz R, García-González DL (2000) Detection of defects in virgin olive oil by the electronic nose. In: Flavour and Fragrance Chemistry. Dordrecht: Kluwer, pp 151–161

    Google Scholar 

  • Morales MT, Aparicio R, Calvente JJ (1996) Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour Fragr J 11:171–178

    Article  CAS  Google Scholar 

  • Morales MT, Rios JJ, Aparicio R (1997) Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors. J Agric Food Chem 45:2666–2673

    Article  CAS  Google Scholar 

  • Morales MT, Angerosa F, Aparicio R (1999) Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: chemical and sensory implications. Grasas Aceites 50:114–121

    Article  CAS  Google Scholar 

  • Morales MT, Luna G, Aparicio R (2005) Comparative study of virgin olive oil sensory defects. Food Chem 91:293–301

    Article  CAS  Google Scholar 

  • Moreira RG, Sun X, Chen Y (1997) Factors affecting oil uptake in tortilla chips in deep-fat frying. J Food Eng 31:485–498

    Article  Google Scholar 

  • Moreira RG, Castell-Perez ME, Barrufet MA (1999a) Oil absorption in fried foods. In: Deep-fat frying; fundamentals and applications. Chapman & Hall Food Science Book, Gaithersburg, pp 179–221

    Google Scholar 

  • Moreira RG, Castell-Perez ME, Barrufet MA (1999b) Frying oil characteristics. In: Deep-fat frying; fundamentals and applications. Chapman & Hall, Gaithersburg, pp 33–74

    Google Scholar 

  • Nawar WW (1969) Thermal degradation of lipids. A review. J Agric Food Chem 17:18–21

    Article  CAS  Google Scholar 

  • Nawar WW (1985) Chemistry of thermal oxidation. In: Min DB, Smouse TH (eds) Flavor chemistry of fats and oils. American Oil Chemists Society, Champaign, pp 39–60

    Google Scholar 

  • Noor N, Augustin MA (1984) Effectiveness of antioxidants on the stability of banana chips. J Sci Food Agric 35:805–808

    Article  CAS  Google Scholar 

  • Papadopoulos G, Boskou D (1991) Antioxidant effect of natural phenols on olive oil. J Am Oil Chem Soc 68:669–671

    Article  CAS  Google Scholar 

  • Perrin JL (1992) Minor constituents and natural antioxidants of olives and olive oil. Rev Franç Corps Gras 39:25–32

    CAS  Google Scholar 

  • Pokorny J (1990) Influence of lipid alteration on taste and flavour of foods. Nahrung 34:887–897

    Article  CAS  Google Scholar 

  • Pokorny J (1991) Natural antioxidants for food use. Trends Food Sci Technol 2:223–227

    Article  CAS  Google Scholar 

  • Przybylski R, Eskin NAM (1988) A comparative-study on the effectiveness of nitrogen or carbon-dioxide flushing in preventing oxidation during the heating of oil. J Am Oil Chem Soc 65:629–633

    Article  Google Scholar 

  • Przybylski R, Eskin NAM (1995) Methods to measure volatile compounds and the flavor significance of volatile compounds. In: Methods to assess quality and stability of oils and fat-containing foods. AOCS Press, Champaign, pp 107–133

    Google Scholar 

  • Przybylski R, Hougen FW (1989) Simple method for estimation of volatile carbonyl compounds in edible oils and fried potato chips. J Am Oil Chem Soc 66:1456–1458

    Article  Google Scholar 

  • Przybylski R, Malcolmson LJ, Eskin NAM, Durance-Tod S, Mickle J, Carr R (1993) Stability of low linolenic acid canola oil to accelerated storage at 60 °C. Lebensm Wiss Technol 26:205–209

    Article  CAS  Google Scholar 

  • Rastrelli L, Passi S, Ippolito F, Vacca G, De Simone F (2002) Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions. J Agric Food Chem 50:5566–5570

    Article  CAS  Google Scholar 

  • Rawls HR, Van Santen PJ (1970) A possible role for singlet oxygen in the initiation of fatty acid autoxidation. J Am Oil Chem Soc 47:121–124

    Article  CAS  Google Scholar 

  • Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W (1999) Phenolic compounds and their role in oxidative processes in fruits. Food Chem 66:401–436

    Article  CAS  Google Scholar 

  • Roca M, Mínguez-Mosquera MI (2001) Changes in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil. J Am Oil Chem Soc 78:133–138

    Article  CAS  Google Scholar 

  • Rontani JF, Jameson I, Christodoulou S, Volkman JK (2007) Free radical oxidation (autoxidation) of alkenones and other lipids in cells of Emiliania huxleyi. Phytochemistry 68:913–924

    Article  CAS  Google Scholar 

  • Rossell JB (1987) Measurement of rancidity. In: Allen JC, Hamilton RJ (eds) Rancidity in foods. Applied Science Publishers, London, pp 21–45

    Google Scholar 

  • Rossell JB (2001) Factors affecting the quality of frying oils and fats. In: Rossell JB (ed) Frying. Improving quality. Woodhead Publishing Ltd., Cambridge, pp 116–164

    Google Scholar 

  • Rudzinska M, Przybylski R, Wasowicz E (2009) Products formed during thermo-oxidative degradation of phytosterols. J Am Oil Chem Soc 86:651–662

    Article  CAS  Google Scholar 

  • Rudzinska M, Przybylski R, Zhao YY, Curtis JM (2010) Sitosterol thermo-oxidative degradation leads to the formation of dimers, trimers and oligomers: a study using combined size exclusion chromatography/mass spectrometry. Lipids 45:549–558

    Article  CAS  Google Scholar 

  • Ruiz-Lopez M, Artacho R, Pineda MAF, Garcia HL, Martinez MCL (1995) Stability of α-tocopherol in virgin olive oil during microwave heating. Lebensm Wiss Technol 28:644–646

    Article  CAS  Google Scholar 

  • Ryan E, McCarthy FO, Maguire AR, O’Brien NM (2009) Phytosterol oxidation products: their formation, occurrence, and biological effects. Food Rev Int 25:157–174

    Article  CAS  Google Scholar 

  • Salta FN, Kalogeropoulos N, Karavanou N, Andrikopoulos NK (2008) Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying. Eur Food Res Technol 227:391–400

    Article  CAS  Google Scholar 

  • Sanders TAB (1983) Nutritional significance of rancidity. In: Allen JC, Hamilton RJ (eds) Rancidity in foods. Applied Science Publishers, London, pp 59–66

    Google Scholar 

  • Sayago A, Marín MI, Aparicio R, Morales MT (2007) Vitamin E and vegetable oils. Grasas Aceites 58:74–86

    Article  CAS  Google Scholar 

  • Schaich KM (1992) Metals and lipid oxidation. Contemporary issues. Lipids 27:209–218

    Article  CAS  Google Scholar 

  • Schieberle P, Grosch W (1981) Model experiments about the formation of volatile carbonyl compounds. J Am Oil Chem Soc 58:602–607

    Article  CAS  Google Scholar 

  • Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro G, Morozzi G (2004) Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J Chromatogr A 1054:113–127

    CAS  Google Scholar 

  • Shahidi F, Wanasundra PD (1992) Phenolic antioxidants. Crit Revs Food Sci Nutr 32:67–103

    Article  CAS  Google Scholar 

  • Siedow JN (1991) Plant lipoxygenase – structure and function. Ann Rev Plant Physiol Plant Mol Biol 42:145–188

    Article  CAS  Google Scholar 

  • Simic MG, Jovanovic SV, Niki E (1992) Mechanisms of lipid oxidative process and their inhibition. In: St. Angelo AJ (ed) Lipid oxidation in food. American Chemical Society, Washington, DC, pp 33–54

    Google Scholar 

  • Snyder JM, Frankel EN, Selke E, Warner K (1988) Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil. J Am Oil Chem Soc 65:1617–1620

    Article  CAS  Google Scholar 

  • Solinas M, Angerosa F, Cucurachi A (1987) Connessione tra prodotti di neoformazione ossidativa delle sostanze grasse e insorgenza del difetto di rancidità all’ esame organolettico. Nota 2. Determinazione quantitativa. Riv Ital Sost Grasse 64:137–145

    CAS  Google Scholar 

  • Solinas M, Angerosa F, Camera L (1988) Evoluzione ossidativa di oli vegetali durante la frittura: determinazione dei componenti volatili mediante HRGC e HPLC. Riv Ital Sost Grasse 65:567–574

    Google Scholar 

  • St. Angelo A (1996) Lipid oxidation in foods. Crit Rev Food Sci Nutr 36:175–224

    Article  CAS  Google Scholar 

  • Tena N (2010) Evolution of major and minor components of thermoxidised olive oils: implementation of spectroscopic and chromatographic methods. Ph.D. thesis, University of Seville

    Google Scholar 

  • Toschi TG, Costa A, Lercker G (1997) Gas chromatographic study on high-temperature thermal degradation products of methyl linoleate hydroperoxides. J Am Oil Chem Soc 74:387–391

    Article  Google Scholar 

  • Tseng YC, Moreira RG, Sun X (1996) Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. Intl J Food Sci Technol 31:287–294

    Article  CAS  Google Scholar 

  • Uriarte PS, Guillén MD (2010) Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time. Food Res Internat 43:2161–2170

    Article  CAS  Google Scholar 

  • Usuki R, Endo Y, Kaneda T (1984) Prooxidant activities of chlorophylls, and pheophytins on the photooxidation of edible oils. Agric Biol Chem 48:991–994

    Article  CAS  Google Scholar 

  • Velasco J, Dobarganes C (2002) Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104:661–676

    Article  CAS  Google Scholar 

  • Vercellotti JR, St. Angelo AJ, Spanier AM (1992) Lipid oxidation in food: an overview. In: St. Angelo AJ (ed) Lipid oxidation in foods. American Chemical Society, Washington, DC, pp 1–11

    Chapter  Google Scholar 

  • Wang T, Hammond EG (2010) Lipoxygenase and lipid oxidation in foods. In: Decker EA, Elias RJ, McClements DJ (eds) Oxidation in foods and beverages and antioxidant applications, vol 1, Understanding mechanisms of oxidation and antioxidant activity. Woodhead Publishing, Cambridge, pp 105–121

    Chapter  Google Scholar 

  • Warner K, Frankel EN (1987) Effect of β-carotene on light stability of soybean oil. J Am Oil Chem Soc 64:213–218

    Article  CAS  Google Scholar 

  • Warner K, Frankel EN, Moulton KJ (1988) Flavor evaluation of crude oil to predict the quality of soybean oil. J Am Oil Chem Soc 65:386–391

    Article  CAS  Google Scholar 

  • Warner K, Frankel EN, Mounts TL (1989) Flavor and oxidative stability of soybean, sunflower and low erucic rapeseed oils. J Am Oil Chem Soc 66:558–562

    Article  CAS  Google Scholar 

  • White PJ, Armstrong LS (1986) Effect of selected oat sterols on the deterioration of heated soybean oil. J Am Oil Chem Soc 63:525–529

    Article  CAS  Google Scholar 

  • WHO (2003) Diet, nutrition and the prevention of chronic diseases. Technical report series 916. World Health Organization, Geneva

    Google Scholar 

  • Wu CM, Chen SY (1992) Volatile compounds in oils after deep frying or stir frying and subsequent storage. J Am Oil Chem Soc 69:858–865

    Article  CAS  Google Scholar 

  • Wu H, Weng X (2001) Antioxidant activity of natural tocopherol. Ziran Kexueban 7:142–146

    CAS  Google Scholar 

  • Yamaguchi R, Matsushita S (1977) Quenching effect of tocopherols on methyl linoleate photooxidation and their oxidation products. Agric Biol Chem 41:1425–1430

    Article  Google Scholar 

  • Yanishleva N, Schiller H (1984) Effect of sitosterol on autoxidation rate and product composition in a model lipid system. J Sci Food Agric 35:219–224

    Article  Google Scholar 

  • Yoon SH, Jung MY, Min DB (1988) Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil. J Am Oil Chem Soc 65:1652–1656

    Article  CAS  Google Scholar 

  • Zambiazi RC (1997) The role of endogenous lipid components on vegetable oil stability. Ph.D. thesis, University of Manitoba, Canada

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Analytical Chemistry, University of Sevilla, c/Prof. García González, 2, E-41012, Seville, Spain

    Maria T. Morales

  2. Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta, T1K 3M4, Canada

    Roman Przybylski

Authors
  1. Maria T. Morales
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Roman Przybylski
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Maria T. Morales .

Editor information

Editors and Affiliations

  1. Instituto de la Grasa Spanish National Research Council, Seville, Spain

    Ramón Aparicio

  2. Cardiff University School of Biosciences, Cardiff, United Kingdom

    John Harwood

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this chapter

Cite this chapter

Morales, M.T., Przybylski, R. (2013). Olive Oil Oxidation. In: Aparicio, R., Harwood, J. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7777-8_13

Download citation

Publish with us

Policies and ethics

Search

Navigation