Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment

被引：22

作者：

Baiano, Antonietta ^{[1
]}

Terracone, Carmela ^{[1
]}

Viggiani, Ilaria ^{[1
]}

Del Nobile, Matteo Alessandro ^{[1
]}

机构：

[1] Univ Foggia, Fac Agr, Dept Agrarian Environm Chem & Plant Def Sci, Foggia, Italy

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2014年 / 32卷 / 01期

关键词：

aging; antioxidant activity; olive oil; hydrolysis; oxidation; phenolic compounds; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; PHENOLIC-COMPOUNDS; SENSORY PROPERTIES; MINOR COMPONENTS; POLYPHENOLS; TOCOPHEROL;

D O I：

10.17221/79/2013-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months. In order to investigate the effects of a prolonged storage, olives from cv. Coratina were crushed using a three phase system to produce extra virgin olive oil analysed for sensory and chemical-physical indices, phenolic profile, to copherol content, and antioxidant activity during a 8-years storage. The oil lost its characteristics of extra-virgin after 6 years of storage, time at which the median of the defects was higher than 0 and free acidity exceeded the limit fixed for this category by the European Regulation whereas the stability against oxidation persisted for a longer period due to the high concentration of oleuropein derivatives. A strong positive linear correlation was observed between the phenolic content and antioxidant activity measured according to the ABTS(+.) to indicate a noticeable radical scavenging ability of phenolic compounds.

引用

页码：1 / 9

页数：9

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