Shelf-life of Extra Virgin Olive Oils from Southern Italy

被引：7

作者：

Barbarisi, Costantina ^{[1
]}

Di Stasio, Michele ^{[1
]}

La Cara, Francesco ^{[2
]}

Nazzaro, Melissa ^{[1
]}

Siano, Francesco ^{[1
]}

Coppola, Raffaele ^{[1
]}

Volpe, Filomena ^{[3
]}

De Mattia, Anna ^{[3
]}

Volpe, Maria Grazia ^{[1
]}

机构：

[1] CNR, Ist Sci Alimentaz, Via Roma 52, I-83100 Avellino, Italy

[2] CNR, Ist Biochim Prot, I-80131 Naples, Italy

[3] Agenzia Reg Protez Ambientale Campania, I-83100 Avellino, Italy

来源：

CURRENT NUTRITION & FOOD SCIENCE | 2014年 / 10卷 / 03期

关键词：

Extra virgin olive oil; polyphenols; quality parameters; storage; trace elements;

D O I：

10.2174/157340131003140828122901

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

This study investigated the effect of a 12 months storage period on quality, biochemical, and chemical parameters of three extra virgin olive oils (mono-cultivars Ortice and Ravece, and Bonito, a mix of different cultivars). Based on their free acidity, peroxide index, and spectrophotometric indices, all three analyzed oils produced values within the range of classification as "extra virgin olive oil". The content of total polyphenols, tyrosol, and hydroxytyrosol progressively decreased during their storage period in all varieties of oil, leading to deterioration in quality as a consequence of oxidative and hydrolytic degradations. The concentration of Fe, Cu, Mn, and Zn decreased in the oils during the storage period, while it increased in the sediment that formed in the containers.

引用

页码：234 / 240

页数：7

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