Abstract
The influence of a series of metals—iron, copper, tin, and lead—on the thermal stability of olive oils of different origins and refined grades has been studied by applying thermal analysis techniques: thermogravimetry (TG) and derivative thermogravimetry (DTG). From thermogravimetric data it is deduced that iron and tin have a greater influence on oil oxidation, since the degradation rate increases. In the presence of copper and lead, important changes in the degradation rate are not observed, compared with the degradation in the absence of metals. The kinetic parameters, activation energy, and frequency factor of the oil degradation reaction were also calculated. The results obtained for both parameters confirm the negative influence of iron and tin on the oil oxidation process, regardless of the kind of oil tested.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Notee E., and N. Romito, Autooxidation of Olive Oil. Effect of Polyphenols, Ind. Agrarie 9:325–331 (1971).
Vazquez, R.A., J.C. Del Valle, and J.L.M. Del Valle, Polyphenol Content and Stability of Olive Oils, Grasas Aceites 26:14–18 (1975).
Frankel, E.N., Chemistry of Free Radical and Singlet Oxidation of Lipids, Progr. Lipid Res. 23:197–221 (1984).
Dugan, L.R., Development and Inhibition of Oxidative Rancidity of Foods, Food Technol. 15:10–15 (1961).
Coultate, T.P., Lipidas, in Alimentos: Química de sus componentes, edited by Acribia S.A. Zaragoza, Spain, 1984, pp. 40–67.
Kiritsakis A.K., Deterioro del Aceite de Oliva, in El Aceite de Oliva, edited by A. Madrid Vicente, Ediciones, Madrid, 1992, pp. 131–157.
Capella, P., G. Lercker, and L.S. Conte, Problems Connected with the Storage of Fats, Riv. Ital. Sostanze Grasse 58:119–124 (1981).
Pokorný, J., Major Factors Affecting Autoxidation, in, Autoxidation of Unsaturated Lipids, edited by H.W.S. Chan, Academic Press, Inc., London, 1987, pp. 141–206.
Parizkova, H., J. Pokorny, J. Davidek, and M. Kminek, Décomposition Thermique de l’Hydroperoxyde d’Oléate de Butyle. IV-Cinétique de la Décomposition de l’Hydroperoxyde en Présence de Métaux, Rev. Fr. Corps Gras 33:245–249 (1986).
Angerosa, F., and L. Di Giacinto, Oxydation des Huiles d’Olive Vierges par les Métaux: Manganese et Nickel, 40:41–48 (1993).
Garrido, M.D., I. Frias, C. Díaz, and A. Hardisson, Concentrations of Metals in Vegetable Edible Oils, Food Chem. 50:237–243 (1994).
Vázquez Roncero, A., C. Janer Del Valle, and M.L. Janer Del Valle, Polyphenol Content and Stability of Olive Oils, Grasas Aceites 26:14–18 (1975).
Fedeli, E., A. Brillo, and G. Jacini, Metals Affecting the Autooxidation of Vegetable Oils, Riv. Ital. Sostanze Grasse 50:102 (1973).
Chiricosta, S., R. Calapaj, G. Saija, and E. Bruno, Oxidation of Vegetable Oils Catalyzed by Metals. Note IV: Effect of Some Organometallic Compounds Containing Copper, Tin, Lead, Chromium and Manganese, 69:89 (1992).
Paladini, M., Inactivation of Metal Catalysis in Oil Oxidation, 66:335–340 (1989).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Paz, I., Molero, M. Catalytic effect of solid metals on thermal stability of olive oils. J Amer Oil Chem Soc 77, 127–130 (2000). https://doi.org/10.1007/s11746-000-0021-9
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-000-0021-9