Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils

被引：1

作者：

Esposto, Sonia ^{[1
]}

Urbani, Stefania ^{[1
]}

Selvaggini, Roberto ^{[1
]}

Taticchi, Agnese ^{[1
]}

Toschi, Tullia Gallina ^{[2
]}

Daidone, Luigi ^{[1
]}

Bendini, Alessandra ^{[2
]}

Veneziani, Gianluca ^{[1
]}

Sordini, Beatrice ^{[1
]}

Servili, Maurizio ^{[1
]}

机构：

[1] Univ Perugia, Dept Agr Food & Environm Sci, I-06126 Perugia, Italy

[2] Univ Bologna, Dept Agr & Food Sci, I-40126 Bologna, Italy

来源：

FOODS | 2023年 / 12卷 / 15期

关键词：

extra-virgin olive oil quality evolution; light exposure; extra-virgin olive oil quality markers; K-270; & UDelta; K; (E; E)-2; 4-decadienal; (E)-2-decenal; the oxidized form of the oleuropein aglycon (3; 4-DHPEA-EA-OX); PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; OXIDATION-PRODUCTS; STORAGE TIME; LIGHT; PYROPHEOPHYTIN; TOCOPHEROLS; DEGRADATION; COMPONENTS; STABILITY;

D O I：

10.3390/foods12152959

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and a-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K-270, increment K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.

引用

页数：20

共 38 条

[31] Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra' [J].

Figueiredo-Gonzalez, Maria ;

Reboredo-Rodriguez, Patricia ;

Gonzalez-Barreiro, Carmen ;

Carrasco-Pancorbo, Alegria ;

Simal-Gandara, Jesus ;

Cancho-Grande, Beatriz .

MOLECULES, 2018, 23 (04)

[32] Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis [J].

Laura Dugo ;

Marina Russo ;

Francesco Cacciola ;

Filippo Mandolfino ;

Fabio Salafia ;

Alessandra Vilmercati ;

Chiara Fanali ;

Monica Casale ;

Laura De Gara ;

Paola Dugo ;

Luigi Mondello ;

Francesca Rigano .

Food Analytical Methods, 2020, 13 :1027-1041

[33] Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils [J].

Drakopoulou, Sofia K. ;

Kritikou, Anastasia S. ;

Baessmann, Carsten ;

Thomaidis, Nikolaos S. .

FOOD CHEMISTRY, 2024, 434

[34] Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus under Normal Conditions and After Thermal Treatment [J].

Abril, Diana ;

Mirabal-Gallardo, Yaneris ;

Gonzalez, Aymee ;

Marican, Adolfo ;

Duran-Lara, Esteban F. ;

Silva Santos, Leonardo ;

Valdes, Oscar .

ANTIOXIDANTS, 2019, 8 (10)

[35] Extra virgin olive oils produced from whole and pitted olives using argon as malaxation gaseous atmosphere: synergistic effect of the two different strategies to improve oil quality [J].

Macaluso, M. ;

Bianchi, A. ;

Sanmartin, C. ;

Taglieri, I ;

Venturi, F. ;

Pistelli, L. ;

Zinnai, A. .

AGROCHIMICA, 2020, 64 (02) :181-190

[36] Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long-time storage at room temperature [J].

Averbuch, Natalia Cristina ;

Silva, Lucas Tolio ;

Cavalcante, Luana Souza ;

Machado, Isabel Cristina Kasper ;

dos Santos, Sara Oberlaender ;

Nogueira, Julia Leao ;

Scheid, Camila ;

Merib, Josias ;

Garavaglia, Juliano .

JSFA REPORTS, 2023, 3 (07) :320-330

[37] In Silico Approach for the Evaluation of the Potential Antiviral Activity of Extra Virgin Olive Oil (EVOO) Bioactive Constituents Oleuropein and Oleocanthal on Spike Therapeutic Drug Target of SARS-CoV-2 [J].

Geromichalou, Elena G. ;

Geromichalos, George D. .

MOLECULES, 2022, 27 (21)

[38] Separation and Identification of Phenolic Compounds of Extra Virgin Olive Oil from Olea europaeaL. by HPLC-DAD-SPE-NMR/MS. Identification of a New Diastereoisomer of the Aldehydic Form of Oleuropein Aglycone [J].

Perez-Trujillo, Miriam ;

Maria Gomez-Caravaca, Ana ;

Segura-Carretero, Antonio ;

Fernandez-Gutierrez, Alberto ;

Parella, Teodor .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (16) :9129-9136

← 1 2 3 4 →