Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends

Autores
Torres, Myriam Mariela; Martinez, Marcela; Pierantozzi, Pierluigi; Albanese, Maria; Nasjleti, Agustìn; Maestri, Damian
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC50 values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components
EEA San Juan
Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fuente
Journal Of The American Oil Chemists Society 88 (6) : 755-762 (2011)
Materia
Aceite de Oliva
Nuez
Aceites Vegetales
Acidos Grasos
Estabilidad oxidativa
Olive Oil
Walnuts
Plant Oils
Fatty Acids
Oxidative Stability
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1791
Acceder
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oai_identifier_str oai:localhost:20.500.12123/1791
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spelling Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil BlendsTorres, Myriam MarielaMartinez, MarcelaPierantozzi, PierluigiAlbanese, MariaNasjleti, AgustìnMaestri, DamianAceite de OlivaNuezAceites VegetalesAcidos GrasosEstabilidad oxidativaOlive OilWalnutsPlant OilsFatty AcidsOxidative StabilityOil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive componentsEEA San JuanFil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; ArgentinaFil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina2017-12-13T15:21:26Z2017-12-13T15:21:26Z2011-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1791https://link.springer.com/article/10.1007/s11746-010-1735-20003-021X (Print)1558-9331 (Online)Journal Of The American Oil Chemists Society 88 (6) : 755-762 (2011)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-12-18T09:00:51Zoai:localhost:20.500.12123/1791instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-12-18 09:00:51.735INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
title Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
spellingShingle Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
Torres, Myriam Mariela
Aceite de Oliva
Nuez
Aceites Vegetales
Acidos Grasos
Estabilidad oxidativa
Olive Oil
Walnuts
Plant Oils
Fatty Acids
Oxidative Stability
title_short Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
title_full Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
title_fullStr Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
title_full_unstemmed Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
title_sort Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
dc.creator.none.fl_str_mv Torres, Myriam Mariela
Martinez, Marcela
Pierantozzi, Pierluigi
Albanese, Maria
Nasjleti, Agustìn
Maestri, Damian
author Torres, Myriam Mariela
author_facet Torres, Myriam Mariela
Martinez, Marcela
Pierantozzi, Pierluigi
Albanese, Maria
Nasjleti, Agustìn
Maestri, Damian
author_role author
author2 Martinez, Marcela
Pierantozzi, Pierluigi
Albanese, Maria
Nasjleti, Agustìn
Maestri, Damian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Aceite de Oliva
Nuez
Aceites Vegetales
Acidos Grasos
Estabilidad oxidativa
Olive Oil
Walnuts
Plant Oils
Fatty Acids
Oxidative Stability
topic Aceite de Oliva
Nuez
Aceites Vegetales
Acidos Grasos
Estabilidad oxidativa
Olive Oil
Walnuts
Plant Oils
Fatty Acids
Oxidative Stability
dc.description.none.fl_txt_mv Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components
EEA San Juan
Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina
Fil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina
description Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC<sub>50</sub> values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7-C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components
publishDate 2011
dc.date.none.fl_str_mv 2011-06
2017-12-13T15:21:26Z
2017-12-13T15:21:26Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1791
https://link.springer.com/article/10.1007/s11746-010-1735-2
0003-021X (Print)
1558-9331 (Online)
url http://hdl.handle.net/20.500.12123/1791
https://link.springer.com/article/10.1007/s11746-010-1735-2
identifier_str_mv 0003-021X (Print)
1558-9331 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal Of The American Oil Chemists Society 88 (6) : 755-762 (2011)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1851855585226522624
score 12.952241

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