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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1494091
This article is part of the Research Topic Edible Oil: Extraction Technology, Detection Method, Quality and Nutrition Evaluation View all 3 articles

Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration and expeller and supercritical CO2 extractions

Provisionally accepted
Assamae Chabni Assamae Chabni 1,2Celia Bañares Celia Bañares 2Carlos F. Torres Carlos F. Torres 1,2*
  • 1 Autonomous University of Madrid, Madrid, Spain
  • 2 Institute of Food Science Research, Spanish National Research Council (CSIC), Madrid, Madrid, Spain

The final, formatted version of the article will be published soon.

    The oxidative stability of olive oils extracted by different methods, i.e. conventional 2-phase extraction (cOO), and sequential extraction by expeller press (eOO) and supercritical CO2 (SCOO), was determined by using two accelerated oxidation methods, Oxitest and Rancimat, in the temperature range 90-160°C. A good correlation between the two techniques was obtained (r 2 =0.996). Oxitest showed, however, shorter induction times and less sample quantity (1g vs. 3g in Rancimat) requirements, suggesting that it could be a good and faster alternative to Rancimat for the evaluation of the oil oxidative stability. The kinetic analyses carried out provided Arrhenius activation energies, enthalpies, entropies and Gibb's free energies of activation, temperature coefficients, Q10 factors, and the oxidative stability indexes at 20°C (OSI20) for the different oils. cOO showed OSI20 values of 38.5 and 42.5 months, by the Rancimat and Oxitest methods, respectively. Furtheromore, eOO and SCOO showed OSI20 values of 43.3 and 138.6 months by Rancimat and 67 and 142 months by the Oxitest method, respectively. The strong correlation found between the phenolic content of the oils and their OSI20 values confirms that a higher oil phenolic content would improve the oxidative stability of the oils.

    Keywords: Accelerated oxidation methods, Expeller, kinetic analysis, olive oil, shelf life, supercritical CO2 extraction

    Received: 10 Sep 2024; Accepted: 06 Nov 2024.

    Copyright: © 2024 Chabni, Bañares and Torres. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Carlos F. Torres, Autonomous University of Madrid, Madrid, Spain

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