Poulli, K.I., Mousdis, G.A. and Georgiou, C.A. (2009) Monitoring Olive Oil Oxidation under Thermal and UV Stress through Synchronous Fluorescence Spectroscopy and Classical Assays. Food Chemistry, 117, 499-503.
https://doi.org/10.1016/j.foodchem.2009.04.024

has been cited by the following article:

• TITLE: Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils

  AUTHORS: Jérôme Plard, Yveline Le Dréau, Catherine Rébufa, Nathalie Dupuy

  KEYWORDS: Olive Oil, Photo-Oxidation, Thermal Oxidation, Quality Control Parameters, Fatty Acids, Phenolic Compounds

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.7 No.12, December 19, 2016

  ABSTRACT: Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.