Tags

Type your tag names separated by a space and hit enter

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
J Agric Food Chem. 2007 Jun 13; 55(12):4771-80.JA

Abstract

A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several "unknown" compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating.

Authors+Show Affiliations

Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17497881

Citation

Carrasco-Pancorbo, Alegría, et al. "Evaluation of the Influence of Thermal Oxidation On the Phenolic Composition and On the Antioxidant Activity of Extra-virgin Olive Oils." Journal of Agricultural and Food Chemistry, vol. 55, no. 12, 2007, pp. 4771-80.
Carrasco-Pancorbo A, Cerretani L, Bendini A, et al. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. J Agric Food Chem. 2007;55(12):4771-80.
Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Lercker, G., & Fernández-Gutiérrez, A. (2007). Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. Journal of Agricultural and Food Chemistry, 55(12), 4771-80.
Carrasco-Pancorbo A, et al. Evaluation of the Influence of Thermal Oxidation On the Phenolic Composition and On the Antioxidant Activity of Extra-virgin Olive Oils. J Agric Food Chem. 2007 Jun 13;55(12):4771-80. PubMed PMID: 17497881.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. AU - Carrasco-Pancorbo,Alegría, AU - Cerretani,Lorenzo, AU - Bendini,Alessandra, AU - Segura-Carretero,Antonio, AU - Lercker,Giovanni, AU - Fernández-Gutiérrez,Alberto, Y1 - 2007/05/12/ PY - 2007/5/15/pubmed PY - 2007/9/13/medline PY - 2007/5/15/entrez SP - 4771 EP - 80 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 12 N2 - A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several "unknown" compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17497881/Evaluation_of_the_influence_of_thermal_oxidation_on_the_phenolic_composition_and_on_the_antioxidant_activity_of_extra_virgin_olive_oils_ L2 - https://doi.org/10.1021/jf070186m DB - PRIME DP - Unbound Medicine ER -