The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils

S. Salmanizadeh, Z.P. Vanak, Hamed Safafar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

In the present study, sampling was carried out using 7 virgin olive oils from different Province. The amounts of the carotenoids were determined for each sample using diol-phase cartridges and the extract was analysed by reverse-phase HPLC. For evaluating the stability of olive oil samples, the peroxide value measured 4 continus weeks in two different coditions of light and darkness. Given to the obtained results lutein (51.48%) show the highest content of all carotenoids pigments in Iranian olive oils and betacaroten (0.76%) show the lowest concentrations. Cis lutein pigment is one of the pigment affecting olive oil stability in the light acting as a pro-oxidant to reduce the stability and increase peroxide index. Betacryptoxanthin is factor that affecting the stability of oil exposed to darkness acting as peroxidants to reduce the stability and increase rancidity.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume9
Issue numberSummer
Pages (from-to)49-60
ISSN0950-5423
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Carotenoids
  • Olive oils
  • Oxidation
  • Oxidative stability
  • Stability
  • Virgin olive oils
  • Fats, oils and margarine
  • Vegetable oils and fats

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