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A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oils

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dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorOuarouer, Yosra
dc.contributor.authorZaghdoudi, Khalil
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:18Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:18Z
dc.date.issued2020
dc.description.abstractPhysicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra-virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 7, 112 6 and 144 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic-thermodynamic parameters were determined using the activated complex/transition- state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super-Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kineticthermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160º C the most powerful discriminating parameters.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationVeloso, Ana C.A.; Rodrigues, Nuno; Ouarouer, Yosra; Zaghdoudi, Khalil; Pereira, José A.; Peres, António M. (2020). A Kinetic-Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils. JAOCS, Journal of the American Oil Chemists' Society. ISSN 0003-021X. 97, p. 625-636en_EN
dc.identifier.doi10.1002/aocs.12351en_EN
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/10198/22011
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectEnergy of activationen_EN
dc.subjectEnthalpy of activationen_EN
dc.subjectEntropy of activationen_EN
dc.subjectFree Gibbs energyen_EN
dc.subjectMonovarietal-blend oils thermal stabilityen_EN
dc.subjectRancimat testen_EN
dc.titleA kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oilsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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