HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil

被引：32

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 Perugina, Dipartimento Sci Econ Estimat & Alimenti, Sez Tecnol & Biotecnol Alimenti, I-06126 Perugia, Italy

来源：

FOOD CHEMISTRY | 2011年 / 125卷 / 01期

关键词：

Virgin olive oil; Oxidation; Phenol; Antioxidants; HYDROLYZABLE PHENOLIC-COMPOUNDS; ACID MODEL SYSTEM; ANTIOXIDANT ACTIVITY; EXTRACTION; SEPARATION; HEALTH;

D O I：

10.1016/j.foodchem.2010.08.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this research is the characterisation of the oxidation products of several hydrophilic phenols of virgin olive oil (VOO), such as hydroxytyrosol (3,4-DHPEA) and tyrosol (p-HPEA) and, their identification in the product during storage. This work is aimed at finding analytical indicators that can be used both as molecular markers of VOO "freshness" and for the evaluation of the shelf life of the product itself. Two oxidation systems were examined for the oxidation of p-HPEA and 3,4-DHPEA: enzymatic oxidation and Fenton oxidation. Reaction products were different for the two systems and were identified as quinones, dimers, and acids. During the autoxidation process, Fenton reaction oxidation products, but not enzymatic oxidation products, were found in VOO. (C) 2010 Elsevier Ltd. All rights reserved.

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页码：21 / 28

页数：8

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