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Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
J Agric Food Chem. 2009 Sep 09; 57(17):7834-40.JA

Abstract

Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EVOOP) of its phenolic fraction during an accelerated storage treatment at 60 degrees C up to 7 weeks were studied. Modifications in phenol content, as well as changes in several quality 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. When the phenolic extract of the EVOO was studied, a decrease of the antioxidants first present in the sample and an increase of the oxidized products were observed. In addition, oxidation seemed to produce the transformation of such phenolic compounds as secoiridoids and the appearance of oxidized forms of them. These latter compounds could be used as molecular markers of the lack of extra virgin olive oil freshness.

Authors+Show Affiliations

Departamento de Química Analítica, Universidad de Valencia, E-46100 Burjassot, Valencia, Spain. m.jesus.lerma@uv.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19681611

Citation

Lerma-García, María Jesús, et al. "Study of Chemical Changes Produced in Virgin Olive Oils With Different Phenolic Contents During an Accelerated Storage Treatment." Journal of Agricultural and Food Chemistry, vol. 57, no. 17, 2009, pp. 7834-40.
Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, et al. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment. J Agric Food Chem. 2009;57(17):7834-40.
Lerma-García, M. J., Simó-Alfonso, E. F., Chiavaro, E., Bendini, A., Lercker, G., & Cerretani, L. (2009). Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment. Journal of Agricultural and Food Chemistry, 57(17), 7834-40. https://doi.org/10.1021/jf901346n
Lerma-García MJ, et al. Study of Chemical Changes Produced in Virgin Olive Oils With Different Phenolic Contents During an Accelerated Storage Treatment. J Agric Food Chem. 2009 Sep 9;57(17):7834-40. PubMed PMID: 19681611.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment. AU - Lerma-García,María Jesús, AU - Simó-Alfonso,Ernesto F, AU - Chiavaro,Emma, AU - Bendini,Alessandra, AU - Lercker,Giovanni, AU - Cerretani,Lorenzo, PY - 2009/8/18/entrez PY - 2009/8/18/pubmed PY - 2009/12/16/medline SP - 7834 EP - 40 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 17 N2 - Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EVOOP) of its phenolic fraction during an accelerated storage treatment at 60 degrees C up to 7 weeks were studied. Modifications in phenol content, as well as changes in several quality 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. When the phenolic extract of the EVOO was studied, a decrease of the antioxidants first present in the sample and an increase of the oxidized products were observed. In addition, oxidation seemed to produce the transformation of such phenolic compounds as secoiridoids and the appearance of oxidized forms of them. These latter compounds could be used as molecular markers of the lack of extra virgin olive oil freshness. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19681611/Study_of_chemical_changes_produced_in_virgin_olive_oils_with_different_phenolic_contents_during_an_accelerated_storage_treatment_ L2 - https://doi.org/10.1021/jf901346n DB - PRIME DP - Unbound Medicine ER -