Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils
| Autor: | Maria Grazia Melilli, Vita Di Stefano |
|---|---|
| Přispěvatelé: | Vita Di Stefano, Maria Grazia Melilli |
| Rok vydání: | 2019 |
| Předmět: |
Oleacin
Iridoid Glucosides UHPLC-HESIMS Fraction (chemistry) Plant Science 01 natural sciences Biochemistry Peroxide Analytical Chemistry chemistry.chemical_compound Hydrolysis UHPLC-HESI-MS Glucosides Phenols Oleuropein Food Quality Iridoids Food science Olive Oil Carotenoid Pyrans chemistry.chemical_classification 010405 organic chemistry Fatty Acids Organic Chemistry 0104 chemical sciences Tyrosol 010404 medicinal & biomolecular chemistry Food Storage Italy chemistry oleochantal Chlorophyll Hydroxytyrosol oil aging Oxidation-Reduction hydroxytyrosol |
| Zdroj: | Natural product research (2019). doi:10.1080/14786419.2019.1587434 info:cnr-pdr/source/autori:Di Stefano, Vita; Melilli, Maria Grazia/titolo:Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils/doi:10.1080%2F14786419.2019.1587434/rivista:Natural product research (Print)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume |
| ISSN: | 1478-6427 1478-6419 |
| DOI: | 10.1080/14786419.2019.1587434 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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