Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

This study proposes an accelerated test performed at mild temperature (40-60 °C) to measure oxidative stability and estimate the potential shelf life of extra-virgin olive oil (EVOO). The kinetic behavior of normalized oxidation indices (PV, K₂₃₂ and K₂₇₀) and the oxidizing substrate [unsaturated fatty acids (UFA)] during storage of different virgin olive oil samples in darkness and at different temperatures (25-60 °C) is reported for the first time. PV and K₂₃₂ followed an apparent pseudo zero-order kinetics (R² >0.951) at all the experimental temperatures in all samples, whereas the evolution of K₂₇₀ apparently better fitted a pseudo first-order kinetics (R² >0.926). The temperature-dependent kinetics of the oxidation indices and the UFA were well described by the linear Arrhenius equation between 25 and 60 °C (0.960< R²