Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

被引：28

作者：

Di Maio, Ilona ^{[1
]}

Esposto, Sonia ^{[1
]}

Taticchi, Agnese ^{[1
]}

Selvaggini, Roberto ^{[1
]}

Veneziani, Gianluca ^{[1
]}

Urbani, Stefania ^{[1
]}

Servili, Maurizio ^{[1
]}

机构：

[1] Univ Perugia, Dipartimento Sci Econ Estimat & Alimenti, Sez Tecnol & Biotecnol Alimenti, I-06126 Perugia, Italy

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

Virgin olive oil; Hydrophilic phenols; Secoiridoids; Oxidation; Antioxidants; HYDROLYZABLE PHENOLIC-COMPOUNDS; MILL WASTE; ANTIOXIDANT ACTIVITY; SECOIRIDOIDS; HYDROXYTYROSOL; HPLC;

D O I：

10.1016/j.foodchem.2012.10.097

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1381 / 1391

页数：11

共 29 条

[11] Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry [J].