Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs .) and one blend extra‐virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 ± 7, 112 ± 6 and 144 ± 4 mg CAE/kg, for cv . Arbequina, blend and cv . Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic‐thermodynamic parameters were determined using the activated complex/transition‐state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super‐Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kinetic‐thermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.

中文翻译：

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动力学/热力学研究品种/总酚对橄榄油氧化稳定性的影响

对两种单品种（Arbequina和Cobrançosa品种，CVS）和一种初榨混合橄榄油的理化参数，总酚含量（TPC）和120-160°C的氧化稳定性进行了评估，从而确定了标签的质量等级并允许分组它们根据不同的TPC（TPC分别为88±7、112±6和144±4 mg CAE / kg，用于简历Arbequina，混合物和简历。分别为Cobrançosa油。脂质氧化速率随着TPC的降低而增加，这是Cobrançosa油（更高的TPC）具有更高的热稳定性。动力学热力学参数是使用活化的复合物/过渡态理论确定的，对于具有最高TPC的Cobrançosa和调和油，其值没有显着差异，这表明有益效果的阈值饱和。Cobrançosa油具有明显更高的负温度系数，更高的温度加速因子，更大的活化能和频率因子，更高的活化正焓，更低的活化负熵以及更高的活化Gibbs自由能，这可能是由于较高的TPC。结果证实脂质氧化是非自发的，吸热的，活化形成的配合物在结构上比反应物更有序。对于所有油，均观察到与Arrhenius行为存在负偏差，因为对于具有最低TPC的Arbequina油，超级Arrhenius行为更为明显。最后，动力学-热力学参数允许根据二项式橄榄栽培品种/总酚水平对油进行分类，这是温度加速因子和在160°C下活化的吉布斯自由能是最有力的判别参数。