Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat

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Abstract
Phenolic and orthodiphenolic compounds together with carotenoids, tocopherols, pigments, and fatty acids were tested for their antioxidant effect in 79 samples of virgin olive oils cv. Picual and Hojiblanca. A linear regression based on the oleic/linoleic ratio and the contents of phenols and tocopherols showed a good correlation (adjusted-R2 = 0.91) with the stability measured by Rancimat, later verified with an external text set (adjusted-R2 = 0.95). A tentative study on the percentage contribution of each chemical variable to stability is discussed. The contribution of phenolic and orthodiphenolic compounds was around 51%, the composition of fatty acids 24%, and in less percentage α-tocopherol, carotenoids, and chlorophylls. No effect, or very little, was shown by β- and γ-tocopherols. Keywords: Virgin olive oil; antioxidant activity; phenols; tocopherols; carotenoids; fatty acids; chemometrics