In this work the phenolic profile of edible oils obtained from the same olive cultivar (Correggiolo cv.) milled in absence and presence of different technological adjuvants (citric acid solution, Citrus Limon L. fruits and Citrus Bergamia Risso L. fruits) was investigated. The oil samples were produced by a low-scale mill equipped with a two-phase decanter. The phenolic profile was analyzed by HPLC-DAD/MSD and based on UV absorbance, mass spectra and literature data several compounds were identified and quantified. The antioxidant capacity of phenolic fraction was evaluated by ABTS•+ test. The total phenols and o-diphenols were also determined by spectrophotometric assays. Moreover the oxidative stability on forced condition (OSI) and the peroxide values (PV) of different oil samples were registered. Finally, a sensorial analysis to determine the intensity of bitter and pungency attributes was achieved and the
A. Poerio, L. Cerretani, A. Bendini, G. Lercker, T. Gallina Toschi (2006). Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants. KORTRIJK : I.O.P.M.S. - Research Institute for Chromatography.
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants
POERIO, ALBA;CERRETANI, LORENZO;BENDINI, ALESSANDRA;LERCKER, GIOVANNI;GALLINA TOSCHI, TULLIA
2006
Abstract
In this work the phenolic profile of edible oils obtained from the same olive cultivar (Correggiolo cv.) milled in absence and presence of different technological adjuvants (citric acid solution, Citrus Limon L. fruits and Citrus Bergamia Risso L. fruits) was investigated. The oil samples were produced by a low-scale mill equipped with a two-phase decanter. The phenolic profile was analyzed by HPLC-DAD/MSD and based on UV absorbance, mass spectra and literature data several compounds were identified and quantified. The antioxidant capacity of phenolic fraction was evaluated by ABTS•+ test. The total phenols and o-diphenols were also determined by spectrophotometric assays. Moreover the oxidative stability on forced condition (OSI) and the peroxide values (PV) of different oil samples were registered. Finally, a sensorial analysis to determine the intensity of bitter and pungency attributes was achieved and theI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
