Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco

Abstract

The aim of the present investigation is to compare the chemical characterization of four monovarietal virgin olive oils obtained from fruits of olive trees grown in Morocco (Picholine, Picual, Arebiquine, Koroneiki) with kinetic parameters of oxidation based on Rancimat measurements and finally to assess the oxidative stabilities. The examined oils from different varieties showed a chemical composition within the regulatory limits. Rancimat measurements of induction times were carried out under isothermal conditions in an air atmosphere at temperatures from 373 to 423 K with intervals of 10 K. Using the Arrhenius-type correlation between the inverse induction times and the absolute temperature of the measurements, Ea, Z, and k values for oil oxidation under Rancimat conditions were calculated. The primary kinetic parameters derived from this method were qualitatively consistent and help to evaluate the oxidative stabilities of oils at increased temperatures.

Keywords

• Chemical composition
• kinetics of oxidation
• olive oils
• oxidative stability
• rancimat