The kinetic study of the thermal oxidative rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue.

Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils / Tomassetti, Mauro; VECCHIO CIPRIOTI, Stefano; Campanella, Luigi. - In: CURRENT ANALYTICAL CHEMISTRY. - ISSN 1573-4110. - STAMPA. - 7:3(2011), pp. 207-215.

Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils

TOMASSETTI, Mauro;VECCHIO CIPRIOTI, Stefano;CAMPANELLA, Luigi
2011

Abstract

The kinetic study of the thermal oxidative rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue.
2011
a.o.m. method; aom method; extra-virgin olive oil; olive oil; olive oil residue; thermal oxidative rancidification
01 Pubblicazione su rivista::01a Articolo in rivista
Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils / Tomassetti, Mauro; VECCHIO CIPRIOTI, Stefano; Campanella, Luigi. - In: CURRENT ANALYTICAL CHEMISTRY. - ISSN 1573-4110. - STAMPA. - 7:3(2011), pp. 207-215.
File allegati a questo prodotto
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/412140
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 2
  • ???jsp.display-item.citation.isi??? 2
social impact