Polyphenol Degradation Estimator

This interactive tool estimates how the polyphenol content of olive oil degrades over time under various storage conditions, based on first-order kinetics.

How It Works

This estimator uses a first-order kinetic model to simulate polyphenol degradation in olive oil:

P(t) = P₀ × e^{−k × t}

where:

• P(t) is the polyphenol concentration at time t (mg/kg).
• P₀ is the initial polyphenol concentration (mg/kg).
• k is the effective degradation rate constant (day⁻¹).
• t is time in days.

The rate constant k is adjusted for storage temperature using the Arrhenius equation:

k(T) = k_ref × exp[(E_a / R) × (1 / T_ref − 1 / T)]

and then multiplied by correction factors for light and oxygen exposure:

k_effective = k(T) × f_L × f_O

Default parameters:

• Reference rate constant k_ref = 0.0035 day⁻¹ at 20 °C.
• Activation energy E_a = 67 000 J·mol⁻¹.
• Gas constant R = 8.314 J·mol⁻¹·K⁻¹.
• Reference temperature T_ref = 293.15 K (20 °C).
• Light factor f_L: dark (1.0), ambient (1.5), direct (2.5).
• Oxygen factor f_O: N₂ headspace (0.75), normal (1.0), high (1.5).

Sources

• Lavelli et al. (2006), Journal of Agricultural and Food Chemistry 54(8): 3002-3007.
• Mancebo-Campos et al. (2007), Grasas y Aceites 58(4): 385-394.
• Psomiadou & Tsimidou (2002), Food Research International 35(7): 639-647.
• Lozano-Sánchez et al. (2010), Journal of Chromatography A 1217(41): 6268-6279.
• Caponio et al. (2005), Food Chemistry 89(4): 523-527.