The role of squalene in olive oil stability was studied for various concent
rations and experimental conditions. No effect was found in induction perio
ds of olive oil at elevated temperatures using the Rancimat apparatus. Samp
les were then stored at 40 and 62 degrees C in the dark, and the extent of
oxidation was followed by periodic measurements of peroxide value and conju
gated dienes. A concentration dependent moderate antioxidant activity was e
videnced which was stronger in the case of olive oil compared to that found
for sunflower oil and lard. In the presence of alpha-tocopherol (100 mg/kg
) and caffeic acid (10 mg/kg) the contribution of squalene (7000 mg/kg) was
not significant. No radical scavenging activity was observed using DPPH. i
n 2-propanol. The weak antioxidant activity of squalene in olive oil may be
explained by competitive oxidation of the different lipids present which l
eads to a reduction of the oxidation rate. Squalene plays a rather confined
role in olive oil stability even at low temperatures.