Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

被引：34

作者：

Di Stefano, Vita ^{[1
]}

Melilli, Maria Grazia ^{[2
]}

机构：

[1] Univ Palermo, Dept Biol Chem & Pharmaceut Sci & Technol STEBICE, Palermo, Italy

[2] CNR, Inst Agr & Forest Syst Mediterranean, Catania, Italy

来源：

NATURAL PRODUCT RESEARCH | 2020年 / 34卷 / 01期

关键词：

Oleacin; oleochantal; hydroxytyrosol; UHPLC-HESI-MS; oil aging; IN-VITRO; ANTIINFLAMMATORY ACTIVITY; RAPID-DETERMINATION; OLEOCANTHAL; CHROMATOGRAPHY; NUTRACEUTICALS; FOOD; POLYPHENOLS; CLEARANCE; CULTIVARS;

D O I：

10.1080/14786419.2019.1587434

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation.

引用

页码：78 / 86

页数：9

共 44 条

[1] Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer's Disease: In Vitro and in Vivo Studies
Abuznait, Alaa H.
Qosa, Hisham
Busnena, Belnaser A.
El Sayed, Khalid A.
Kaddoumi, Amal
[J]. ACS CHEMICAL NEUROSCIENCE, 2013, 4 (06): : 973 - 982
[2] Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency
Andrewes, P
Busch, JLHC
de Joode, T
Groenewegen, A
Alexandre, H
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (05) : 1415 - 1420
[3] [Anonymous], COIT15NC
[4] [Anonymous], OLIVE CONSUMPTION HL
[5] Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products
Barbieri, Sara
Bendini, Alessandra
Valli, Enrico
Toschi, Tullia Gallina
[J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2015, 44 : 186 - 195
[6] Rapid Determination of Olive Oil Chlorophylls and Carotenoids by Using Visible Spectroscopy
Cayuela, Jose A.
Yousfi, Khaled
Carmen Martinez, M.
Garcia, Jose M.
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2014, 91 (10) : 1677 - 1684
[7] Influence of Heat on Biological Activity and Concentration of Oleocanthal-a Natural Anti-inflammatory Agent in Virgin Olive Oil
Cicerale, Sara
Conlan, Xavier A.
Barnett, Neil W.
Sinclair, Andrew J.
Keast, Russell S. J.
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (04) : 1326 - 1330
[8] Clodoveo M L., 2015, Olive and Olive Oil Bioactive Constituents, P179, DOI [DOI 10.1016/B978-1-63067-041-2.50013-6, 10.1016/B978-1-63067041-2.50013-6, DOI 10.1016/B978-1-63067041-2.50013-6]
[9] HR-MAS and NMR towards Foodomics
Corsaro, Carmelo
Cicero, Nicola
Mallamace, Domenico
Vasi, Sebastiano
Naccari, Clara
Salvo, Andrea
Giofre, Salvatore Vincenzo
Dugo, Giacomo
[J]. FOOD RESEARCH INTERNATIONAL, 2016, 89 : 1085 - 1094
[10] Oleocanthal exerts antitumor effects on human liver and colon cancer cells through ROS generation
Cusimano, Antonella
Balasus, Daniele
Azzolina, Antonina
Augello, Giuseppa
Emma, Maria R.
Di Sano, Caterina
Gramignoli, Roberto
Strom, Stephen C.
McCubrey, James A.
Montalto, Giuseppe
Cervello, Melchiorre
[J]. INTERNATIONAL JOURNAL OF ONCOLOGY, 2017, 51 (02) : 533 - 544

← 1 2 3 4 5 →