The antioxidant capacity of polyphenols plays an important role in the stability of olive oil, as there is a correlation between the amount of total polyphenols and resistance to oxidation over time.
The antioxidant capacity of polyphenols plays an important role in the stability of olive oil, as there is a correlation between the amount of total polyphenols and resistance to oxidation over time. The polyphenols have a protective action not only on oil but also on cells of the human body because they oppose the negative effects of free radicals. The amount of polyphenols decreases during oil extraction so the test can be used to optimize the processing.
The oxidative stability index of olive oil is directly proportional to the antioxidant capacity (polyphenols). It is calculated on the basis of the comparison, performed by Minerva SA e Asteriadis SA in collaboration with the University of Athens, between CDR method and AOCS official method Cd 12b-92 (Rancimat), which estimates the time of induction, expressed in hours.
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Gallery
CDR OxiTester Junior
CDR OxiTester
Analysis of K270 parameter in Olive Oil
Analysis of the Acidity of Olive Oil
