Lerma-García María Jesús, Simó-Alfonso Ernesto F, Chiavaro Emma, Bendini Alessandra, Lercker Giovanni, Cerretani Lorenzo
Departamento de Química Analítica, Universidad de Valencia, E-46100 Burjassot, Valencia, Spain.
J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n.
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.
研究了特级初榨橄榄油样品在60℃加速储存处理长达7周的过程中，在存在（EVOO）和不存在（EVOOP）其酚类成分的情况下所产生的化学变化。在相同的储存条件下，还评估了酚含量的变化以及几个质量参数（游离酸度、过氧化值、紫外吸光度、脂肪酸组成、氧化稳定性指数和生育酚含量）的变化，并与不含酚类化合物的同一样品的变化进行了比较。当研究特级初榨橄榄油的酚类提取物时，观察到样品中最初存在的抗氧化剂减少，氧化产物增加。此外，氧化似乎导致了诸如裂环烯醚萜类等酚类化合物的转化以及它们氧化形式的出现。这些后一种化合物可作为特级初榨橄榄油缺乏新鲜度的分子标记。
