Brenes M, García A, García P, Garrido A
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012, Sevilla, Spain.
J Agric Food Chem. 2001 Nov;49(11):5609-14. doi: 10.1021/jf0107860.
The main change found in the phenolic composition of virgin olive oils of Arbequina, Hojiblanca, and Picual varieties during storage in darkness at 30 degrees C was the hydrolysis of the secoiridoid aglycons. This reaction gave rise to an increase in the free phenolics hydroxytyrosol and tyrosol in the oil. Filtration of oil and acidity influenced the hydrolysis to a large extent. Thus, the addition of commercial oleic acid to Hojiblanca and Picual oils increased the hydrolysis rate of the secoiridoid aglycons. In contrast, the concentration of lignans 1-acetoxypinoresinol and pinoresinol remained constant during storage. It must also be stressed that the total molar concentration of the phenolic compounds analyzed in the oils changed slightly (<20% reduction) after one year of storage, which is important from a nutritional point of view. However, the transformation of the secoiridoid aglycons into free phenolics may have consequences on oil taste and antioxidant capacity.
阿贝奎纳、霍吉布兰卡和皮夸尔品种的初榨橄榄油在30摄氏度黑暗环境中储存期间，其酚类成分的主要变化是裂环烯醚萜苷元的水解。该反应导致油中游离酚类物质羟基酪醇和酪醇增加。油的过滤和酸度在很大程度上影响水解。因此，向霍吉布兰卡和皮夸尔油中添加商业油酸会提高裂环烯醚萜苷元的水解速率。相比之下，木脂素1-乙酰氧基松脂醇和松脂醇的浓度在储存期间保持不变。还必须强调的是，储存一年后，油中分析的酚类化合物的总摩尔浓度略有变化（降低<20%），从营养角度来看这很重要。然而，裂环烯醚萜苷元转化为游离酚类物质可能会对油的味道和抗氧化能力产生影响。
