被撤回的出版物: Effect of Storage on Refined Olive Oil Composition: Stabilization by Addition of Chlorophyll Pigments and Squalene (Retracted article. See vol. 63, pg. 309, 2014)

Refined olive oil has been analyzed in order to evaluate the influence of storage time on their quality after enrichment with chlorophyll pigments and squalene. At the end of the storage, chlorophyll pigments decomposed for more than 90%, while, carotene pigment loss was lower showing up to 75% in all oil samples stored at 20 degrees C and 50 degrees C. The reduction of total phenolic compounds exhibited similar degradation profiles, reducing by 81% for enriched refined olive oil stored at 20 degrees C and 50 degrees C after six months. For all studied samples, squalene content decreased significantly (p<0.05) only after four months of storage. Oils with added pure squalene had the lower peroxide values (52 meq O-2 center dot kg(-1)) at the end of storage at 20 degrees C. After six months of storage the oxidative stability increased to 1 h 28 min and 2 h 06 min for refined olive oil stored at 20 degrees C enriched with chlorophyll + squalene and only by squalene, respectively. Therefore, squalene supplemented with 800 mg . kg(-1) exhibited favorable antioxidant effects and is preferable for effectively avoiding oxidation. This study could provide useful information for industry to produce high-stability vegetable oil.