Evolution of phenolic compounds in virgin olive oil during storage |
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| Authors: | Luciano Cinquanta Marco Esti Ennio La Notte |
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| Affiliation: | (1) Department of Agricultural, Food, Environmental and Microbiological Science and Technology, University of Molise, 86100 Campobasso, Italy;(2) Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, via Tiberio 21/A, 86100 Campobasso, Italy |
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| 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. |
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| Keywords: | Antioxidants caffeic acid complex phenols hydroxytyrosol oleuropein olive oil olive ripeness phenolic compounds secoiridoid glucoside tyrosol |
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