Evolution of phenolic compounds virgin olive oil during storage

Luciano Cinquanta, Marco Esti, Ennio La Notte, Luciano Cinquanta

Risultato della ricerca: Article

120 Citazioni (Scopus)

Abstract

Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyrosol to total phenols ratio. Lastly, gas chromatography-mass spectrometry analysis confirmed that the unidentified peaks detected by HPLC were of a phenolic nature.
Lingua originaleUndefined/Unknown
pagine (da-a)1259-1264
Numero di pagine6
RivistaJOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
Volume74
Stato di pubblicazionePublished - 1997

All Science Journal Classification (ASJC) codes

  • ???subjectarea.asjc.1500.1500???
  • Organic Chemistry

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