A study of the influence of olive ripening degree on the oxidative stability and sensory profile of extra virgin olive oils produced in S. Marino area was effected. Olives were picked at three different stages of ripeness and immediately processed in a low-scale mill equipped with a two-phase decanter. Fruits of the same cultivars were also milled by an industrial plant to compare the extra virgin olive oils by both systems in terms of sensory and qualitative characteristics. The analytical evaluation was carried out by the determination of the oxidative stability index (OSI), the quali-quantitative analysis of phenolic compounds and their antioxidant power by ABTS positive radical assay; moreover the organoleptical profile was studied by quantitative descriptive analysis (QDA). The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols (TP) and o-diphenols (o-DPH) and to liquid chromatographic determination by HPLC-DAD/MSD of several phenolic molecules. To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K232, K270, and ΔK), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation. 2568/91.
M. Bonoli-Carbognin, A. Bendini, L. Cerretani, M.M. Bevitori, G. Lercker (2006). Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree. KORTRIJK : I.O.P.M.S. - Research Institute for Chromatography.
Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree
BONOLI, MATTEO;BENDINI, ALESSANDRA;CERRETANI, LORENZO;LERCKER, GIOVANNI
2006
Abstract
A study of the influence of olive ripening degree on the oxidative stability and sensory profile of extra virgin olive oils produced in S. Marino area was effected. Olives were picked at three different stages of ripeness and immediately processed in a low-scale mill equipped with a two-phase decanter. Fruits of the same cultivars were also milled by an industrial plant to compare the extra virgin olive oils by both systems in terms of sensory and qualitative characteristics. The analytical evaluation was carried out by the determination of the oxidative stability index (OSI), the quali-quantitative analysis of phenolic compounds and their antioxidant power by ABTS positive radical assay; moreover the organoleptical profile was studied by quantitative descriptive analysis (QDA). The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols (TP) and o-diphenols (o-DPH) and to liquid chromatographic determination by HPLC-DAD/MSD of several phenolic molecules. To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K232, K270, and ΔK), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation. 2568/91.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
