Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage

26 Páginas.-- 8 Figuras.-- 3 Tablas

Detalles Bibliográficos
Autores: Aparicio-Ruiz, R., Roca, María, Gandul-Rojas, Beatriz
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2012
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/341904
Acceso en línea:http://hdl.handle.net/10261/341904
https://api.elsevier.com/content/abstract/scopus_id/84863954552
Access Level:acceso abierto
Palabra clave:Chlorophyll degradation products
Degradation parameters
Kinetic model
Kinetic variations
Mild deodorization
Prediction model
Pyropheophytin a
Shelf life tests
Stability chemical indices
Storage
Temperature dependence
Virgin olive oil
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spelling Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storageAparicio-Ruiz, R.Roca, MaríaGandul-Rojas, BeatrizChlorophyll degradation productsDegradation parametersKinetic modelKinetic variationsMild deodorizationPrediction modelPyropheophytin aShelf life testsStability chemical indicesStorageTemperature dependenceVirgin olive oil26 Páginas.-- 8 Figuras.-- 3 TablasA mathematical model has been developed that describes the changes of pyropheophytin a (pyphya) in virgin olive oil (VOO). The model has been created using multivariate statistical procedures and is used in the prediction of the stability and loss of freshness of VOO. An earlier thermokinetic study (Aparicio-Ruiz, R.; Mı́nguez-Mosquera, M. I.; Gandul-Rojas, B. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a. J. Agric. Food Chem.2010, 58, 6200-6208) that looked at the characterization of the degradation of pheophytin a (phya), the main chlorophyll compound in VOO and a precursor of pyphya, allowed the authors to obtain the kinetic parameters necessary for mathematically expressing the percentage of pyphya, according to the time and temperature of storage using the Arrhenius model. Data regarding the percentage of pyphya obtained during the actual degradation of VOO in darkness, at room temperature and with a limited supply of oxygen, has allowed the mathematical prediction model to be validated. Using average monthly temperatures in the calculation of kinetic constants, theoretical data are obtained that are generally found to be within 95% confidence levels of experimental data.This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT-EU, Spanish and European governments) and FEDER (CE) under Project AGL-2007-66139-21 C02-01 and by the Junta de Andalucía in the Project AGR 2010-6271.Peer reviewedAmerican Chemical SocietyComisión Interministerial de Ciencia y Tecnología, CICYT (España)European CommissionJunta de AndalucíaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/341904https://api.elsevier.com/content/abstract/scopus_id/84863954552reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésJournal of agricultural and food chemistryhttps://doi.org/10.1021/jf3010965Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3419042026-05-22T06:33:51Z
dc.title.none.fl_str_mv Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
title Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
spellingShingle Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
Aparicio-Ruiz, R.
Chlorophyll degradation products
Degradation parameters
Kinetic model
Kinetic variations
Mild deodorization
Prediction model
Pyropheophytin a
Shelf life tests
Stability chemical indices
Storage
Temperature dependence
Virgin olive oil
title_short Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
title_full Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
title_fullStr Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
title_full_unstemmed Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
title_sort Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage
dc.creator.none.fl_str_mv Aparicio-Ruiz, R.
Roca, María
Gandul-Rojas, Beatriz
author Aparicio-Ruiz, R.
author_facet Aparicio-Ruiz, R.
Roca, María
Gandul-Rojas, Beatriz
author_role author
author2 Roca, María
Gandul-Rojas, Beatriz
author2_role author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
European Commission
Junta de Andalucía
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Chlorophyll degradation products
Degradation parameters
Kinetic model
Kinetic variations
Mild deodorization
Prediction model
Pyropheophytin a
Shelf life tests
Stability chemical indices
Storage
Temperature dependence
Virgin olive oil
topic Chlorophyll degradation products
Degradation parameters
Kinetic model
Kinetic variations
Mild deodorization
Prediction model
Pyropheophytin a
Shelf life tests
Stability chemical indices
Storage
Temperature dependence
Virgin olive oil
description 26 Páginas.-- 8 Figuras.-- 3 Tablas
publishDate 2012
dc.date.none.fl_str_mv 2012
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/341904
https://api.elsevier.com/content/abstract/scopus_id/84863954552
url http://hdl.handle.net/10261/341904
https://api.elsevier.com/content/abstract/scopus_id/84863954552
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of agricultural and food chemistry
https://doi.org/10.1021/jf3010965
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423631103164416
score 15,811543

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