Changes produced in an extra virgin olive oil (EVOO) sample in the presence and absence of its phenolic fraction during an accelerated oxidation process at 60 ºC for 7 weeks were studied by high performance liquid chromatography with mass spectrometry detection. Modifications of several other qualitative parameters (free acidity, peroxide value, UV absorbance, fatty acid composition, oxidative stability index and tocopherol content) were also evaluated under the same storage conditions and compared to those of the same sample deprived of phenolic compounds. A decrease of the antioxidants firstly present in the sample and an increase of the oxidized products were observed for the EVOO with phenolic compounds. In addition, oxidation produced the transformation of such phenolic compounds as secoridoids and phenyl ethyl alcohol and the appearance of oxidized forms of them. These latter compounds could be used as molecular markers of the lack of EVOO freshness.
Phenolic compound oxidation during virgin olive oil accelerated aging / L. Cerretani; M.J. Lerma-García; E.F. Simó-Alfonso; E. Chiavaro; A. Bendini; G. Lercker. - STAMPA. - (2009), pp. 187-187. (Intervento presentato al convegno la Cuarta Reunión de la SEEM tenutosi a Castellón nel 30 septiembre - 2 octubre 2009).
Phenolic compound oxidation during virgin olive oil accelerated aging
CERRETANI, LORENZO;BENDINI, ALESSANDRA;LERCKER, GIOVANNI
2009
Abstract
Changes produced in an extra virgin olive oil (EVOO) sample in the presence and absence of its phenolic fraction during an accelerated oxidation process at 60 ºC for 7 weeks were studied by high performance liquid chromatography with mass spectrometry detection. Modifications of several other qualitative parameters (free acidity, peroxide value, UV absorbance, fatty acid composition, oxidative stability index and tocopherol content) were also evaluated under the same storage conditions and compared to those of the same sample deprived of phenolic compounds. A decrease of the antioxidants firstly present in the sample and an increase of the oxidized products were observed for the EVOO with phenolic compounds. In addition, oxidation produced the transformation of such phenolic compounds as secoridoids and phenyl ethyl alcohol and the appearance of oxidized forms of them. These latter compounds could be used as molecular markers of the lack of EVOO freshness.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
