Oil and fats are a major component of the human diet, comprising roughly one-third of human caloric intake. Sensory attributes are a key component that is heavily impacted by fats.
No matter what fat is used in which foods, one factor that impacts the quality and shelf life of the food product is the oxidative stability of the fat.
Oxidative stability can be defined as the resistance of a lipid to oxidation and to the resulting deterioration that causes rancidity. Tests to estimate oxidative stability attempt to predict the shelf life of the oil by determining the extent of oxidation produced under defined and standardized conditions.
Phenolic compounds play an important role in the nutritional characteristics and oxidation stability of virgin olive oils. They are in fact natural antioxidants and the level of phenolic compounds had been found to be correlated with the oxidative resistance of virgin olive oil.
Oxidation stability
