Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values

The changes in polar (POV), conjugated diene (CDV), and carbonyl (CV) values of a set of olive oil samples with a wide range of compositional parameters were monitored during 16 h heating at 180 °C. The POV, CDV, and CV linearly changed till the end of the heating process and increased on average from 6.8%, 7.0 mmol/l, and 11.7 μmol/g to 30.1%, 29.3 mmol/l, and 58.1 μmol/g, respectively. The CDV and CV of the olive oil samples were significantly correlated with the POV (R2 > 0.98). The limits of 24% and 27% POV corresponded to 24.5 and 27.4 mmol/l CDV and 45.1 and 51.0 μmol/g CV, respectively.