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Quality control and storage studies of virgin olive oil: Exploiting UV spectrophotometry potential

2006; Wiley; Volume: 108; Issue: 1 Linguagem: Inglês

10.1002/ejlt.200500204

1438-9312

Despina Grigoriadou, María Z. Tsimidou,

Water Quality Monitoring and Analysis

European Journal of Lipid Science and TechnologyVolume 108, Issue 1 p. 61-69 Research Paper Quality control and storage studies of virgin olive oil: Exploiting UV spectrophotometry potential Despina Grigoriadou, Despina Grigoriadou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, GreeceSearch for more papers by this authorMaria Z. Tsimidou, Corresponding Author Maria Z. Tsimidou tsimidou@chem.auth.gr Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. Phone: +30–2310–997796, Fax: +30–2310–997779Search for more papers by this author Despina Grigoriadou, Despina Grigoriadou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, GreeceSearch for more papers by this authorMaria Z. Tsimidou, Corresponding Author Maria Z. Tsimidou tsimidou@chem.auth.gr Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece. Phone: +30–2310–997796, Fax: +30–2310–997779Search for more papers by this author First published: 17 January 2006 https://doi.org/10.1002/ejlt.200500204Citations: 16AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The present work was undertaken in order to examine whether K232 values and other UV absorbance characteristics could replace the determination of peroxide value (PV) in routine quality control and also in storage studies of virgin olive oil (VOO). For this reason, PV and extinction coefficients were determined for a large number of VOO samples (n = 40). The samples were then stored at 45 °C for several weeks. Changes in the lipid matrices were monitored by periodic measurements of the same quality indices. UV absorption spectra and the respective derivative ones were obtained before and during storage. Regression data showed that the PV is correlated with the K232 value not only at time zero but also during storage. Evidence derived from the first derivative spectrum is strongly related to the oxidative status of the oil. The findings may be used (a) to simplify the decision tree suggested for “the verification of consistency of a VOO sample with commercial category declared” in the EEC Regulation No 1989 (2003), which takes into account acidity measurement, PV and absorbance values (K270, ΔK, K232), and (b) to collect qualitative and quantitative information about the oxidation process during storage. Citing Literature Volume108, Issue1No. 1 January 2006Pages 61-69 RelatedInformation