A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage |
| |
Authors: | Antonietta Baiano Tommaso Gomes & Francesco Caponio |
| |
Affiliation: | Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy; Department of PRO.GE.SA., Section of Industrie Agro-Alimentari, Via Amendola 165/a, 70126 Bari, Italy |
| |
Abstract: | The hydrolytic and oxidative degradation of olive oil and extra‐virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p‐anisidine value) and non conventional (polar compounds) analyses. The effects of the addition of spices were also considered. The hydrolysis and oxidation of olive oil increased faster and was higher than that of extra‐virgin olive oil in terms of absolute values but some other indices, such as percentage of oligopolymers and percentage of oxidized triglycerides, increased faster in extra‐virgin olive oil than in olive oil. The antioxidant effect given by a higher concentration of polyphenols in the extra‐virgin olive oil was shown by a reduced amount of secondary oxidation. However, olive oil and extra‐virgin olive oils showed similar behaviour in terms of peroxide formation. |
| |
Keywords: | Acidity high-performance size-exclusion chromatography oligopolymers olive oil peroxidation polar compounds |
|
|