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Gewählte Master / Diploma Thesis:

Samah Elmejrab (2012): Investigation of Antioxidative Mechanisms in Olive Oil.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 65. UB BOKU obvsg

Data Source: ZID Abstracts
The high oxidative stability of Virgin Olive Oil is mainly due to the ratio of monounsaturated to polyunsaturated fatty acids in the oil and to the minor compounds such as lipophilic antioxidants (tocopherol), and other phenolic compounds, that also have a major role in preventing oxidation. This means that Virgin Olive Oil has a longer shelf-life compared to most other vegetable edible oils. In this study, effects of Tocopherols and other phenolic compounds on the oxidative stability of purified Virgin Olive Oil were studied by adding specific concentrations of pure tocopherols and cinnamic acid to purified Olive Oil. The interaction between tocopherols and cinnamic acid was studied. VOO was purified by liquid column chromatography and was practically devoid of minor constituents with possible pro-oxidant or antioxidant activity. Alpha and gamma tocopherols as well as cinnamic acid were added to the purified VOO at different combinations and concentrations. Purified oil samples were subjected to accelerated autoxidation using oven storage at 60°C in the dark for 4 weeks. The thermal stability of experimental oils was studied by evaluating the depletion of the antioxidants added (Tocopherols and Cinnamic acid). The degradation curves for tocopherols and cinnamic acid showed that alpha tocopherol was destroyed faster than gamma tocopherol and cinnamic acid. In addition, the degradation rate of alpha tocopherol was greater in samples containing mixture of alpha tocopherol and cinnamic acid than in samples containing alpha tocopherol alone. The mixture of gamma tocopherol and cinnamic acid showed no synergetic effects. The results showed a greater stability for cinnamic acid compared with alpha- and gamma tocopherol, especially in samples containing a mixture of cinnamic acid and gamma tocopherol, but show no effect on delaying the oxidation of alpha and gamma tocopherol

Beurteilende(r): Schreiner Matthias

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