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Resumen
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· [ver mas...]
dc.contributor.authorTorres, Myriam Mariela
dc.contributor.authorMartinez, Marcela
dc.contributor.authorPierantozzi, Pierluigi
dc.contributor.authorAlbanese, Maria
dc.contributor.authorNasjleti, Agustìn
dc.contributor.authorMaestri, Damian
dc.date.accessioned2017-12-13T15:21:26Z
dc.date.available2017-12-13T15:21:26Z
dc.date.issued2011-06
dc.identifier.issn0003-021X (Print)
dc.identifier.issn1558-9331 (Online)
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1791
dc.identifier.urihttps://link.springer.com/article/10.1007/s11746-010-1735-2
dc.description.abstractOil 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 componentseng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal Of The American Oil Chemists Society 88 (6) : 755-762 (2011)
dc.subjectAceite de Olivaes_AR
dc.subjectOlive Oileng
dc.subjectNuezes_AR
dc.subjectWalnutseng
dc.subjectAceites Vegetaleses_AR
dc.subjectPlant Oilseng
dc.subjectAcidos Grasoses_AR
dc.subjectFatty Acidseng
dc.subjectEstabilidad oxidativaes_AR
dc.subjectOxidative Stabilityeng
dc.titleContribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blendses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA San Juanes_AR
dc.description.filFil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentinaes_AR
dc.description.filFil: Albanese, María. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentinaes_AR
dc.description.filFil: Nasjleti, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Pierantozzi, Pierluigi . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentinaes_AR
dc.subtypecientifico


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