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Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage.
J Agric Food Chem. 2002 Feb 27; 50(5):1077-80.JA

Abstract

Changes occurring in the concentrations of alpha-tocopherol, total phenols, and complex phenols linked to 3,4-dihydroxyphenylethanol (fractions FII and FIV) and p-hydroxyphenylethanol (FIII) during storage of virgin olive oil under environmental conditions were studied. Under diffused light, alpha-tocopherol was decomposed by 79% in 4 months, whereas <45% of the phenols were lost during the same period. Among the phenols, FII showed the least stability, and decreased by 72% in 6 months. Total phenols, FIII, and FIV recorded reductions in the range of 57-63% in 6 months. When the oil was stored in the dark, alpha-tocopherol, total phenols, FIII, and FIV exhibited similar profiles of degradation, reducing by 39-45% in the first 6 months and 50-62% in 12 months. FII was the least stable compound in the dark and recorded a loss of 64% in 6 months and 79% in 12 months. The levels of the above antioxidants were further related to peroxide formation. Remaining levels of these compounds at PV = 20 meq/kg ranged between 50 and 73% under diffused light and between 40 and 62% in the dark.

Authors+Show Affiliations

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11853484

Citation

Okogeri, Otu, and Maria Tasioula-Margari. "Changes Occurring in Phenolic Compounds and Alpha-tocopherol of Virgin Olive Oil During Storage." Journal of Agricultural and Food Chemistry, vol. 50, no. 5, 2002, pp. 1077-80.
Okogeri O, Tasioula-Margari M. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. J Agric Food Chem. 2002;50(5):1077-80.
Okogeri, O., & Tasioula-Margari, M. (2002). Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. Journal of Agricultural and Food Chemistry, 50(5), 1077-80.
Okogeri O, Tasioula-Margari M. Changes Occurring in Phenolic Compounds and Alpha-tocopherol of Virgin Olive Oil During Storage. J Agric Food Chem. 2002 Feb 27;50(5):1077-80. PubMed PMID: 11853484.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. AU - Okogeri,Otu, AU - Tasioula-Margari,Maria, PY - 2002/2/21/pubmed PY - 2002/5/3/medline PY - 2002/2/21/entrez SP - 1077 EP - 80 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 5 N2 - Changes occurring in the concentrations of alpha-tocopherol, total phenols, and complex phenols linked to 3,4-dihydroxyphenylethanol (fractions FII and FIV) and p-hydroxyphenylethanol (FIII) during storage of virgin olive oil under environmental conditions were studied. Under diffused light, alpha-tocopherol was decomposed by 79% in 4 months, whereas <45% of the phenols were lost during the same period. Among the phenols, FII showed the least stability, and decreased by 72% in 6 months. Total phenols, FIII, and FIV recorded reductions in the range of 57-63% in 6 months. When the oil was stored in the dark, alpha-tocopherol, total phenols, FIII, and FIV exhibited similar profiles of degradation, reducing by 39-45% in the first 6 months and 50-62% in 12 months. FII was the least stable compound in the dark and recorded a loss of 64% in 6 months and 79% in 12 months. The levels of the above antioxidants were further related to peroxide formation. Remaining levels of these compounds at PV = 20 meq/kg ranged between 50 and 73% under diffused light and between 40 and 62% in the dark. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11853484/Changes_occurring_in_phenolic_compounds_and_alpha_tocopherol_of_virgin_olive_oil_during_storage_ L2 - https://doi.org/10.1021/jf010895e DB - PRIME DP - Unbound Medicine ER -