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Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.
Food Chem. 2016 Jun 01; 200:255-62.FC

Abstract

Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months. Quantitative variations of the phenolic compounds and their degradation products were monitored over time. The differences observed in the initial total phenolic compounds concentration (ranging between 250.77 and 925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%. The reduction was more pronounced in dialdehydic forms of oleuropein and ligstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids. The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds. The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kotsiou K
Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece. Electronic address: kkotsiou@cc.uoi.gr.
Tasioula-Margari M
Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.

MeSH

Food StorageLinear ModelsOlive OilOxidation-ReductionPhenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26830587

Citation

Kotsiou, Kali, and Maria Tasioula-Margari. "Monitoring the Phenolic Compounds of Greek Extra-virgin Olive Oils During Storage." Food Chemistry, vol. 200, 2016, pp. 255-62.
Kotsiou K, Tasioula-Margari M. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem. 2016;200:255-62.
Kotsiou, K., & Tasioula-Margari, M. (2016). Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chemistry, 200, 255-62. https://doi.org/10.1016/j.foodchem.2015.12.090
Kotsiou K, Tasioula-Margari M. Monitoring the Phenolic Compounds of Greek Extra-virgin Olive Oils During Storage. Food Chem. 2016 Jun 1;200:255-62. PubMed PMID: 26830587.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. AU - Kotsiou,Kali, AU - Tasioula-Margari,Maria, Y1 - 2015/12/29/ PY - 2015/08/04/received PY - 2015/12/03/revised PY - 2015/12/27/accepted PY - 2016/2/3/entrez PY - 2016/2/3/pubmed PY - 2016/9/23/medline KW - Phenolic compounds KW - Phenolic oxidation products KW - Storage KW - Virgin olive oil SP - 255 EP - 62 JF - Food chemistry JO - Food Chem VL - 200 N2 - Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months. Quantitative variations of the phenolic compounds and their degradation products were monitored over time. The differences observed in the initial total phenolic compounds concentration (ranging between 250.77 and 925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%. The reduction was more pronounced in dialdehydic forms of oleuropein and ligstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids. The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds. The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26830587/Monitoring_the_phenolic_compounds_of_Greek_extra_virgin_olive_oils_during_storage_ DB - PRIME DP - Unbound Medicine ER -