Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
Food Chem. 2016 Jun 1;200:255-62. doi: 10.1016/j.foodchem.2015.12.090. Epub 2015 Dec 29.
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.
特级初榨橄榄油（EVOO）样品，来自 5 种希腊橄榄品种，装在深色玻璃瓶中（顶空 0.5%），存放在没有中央供暖的地下室中 24 个月。监测了酚类化合物及其降解产物随时间的定量变化。初始总酚类化合物浓度（250.77 至 925.75mg/kg 之间）的差异归因于提取系统、橄榄品种和成熟阶段。即使经过 24 个月，总酚类化合物的减少程度也不超过 31%。橄榄苦苷和毛蕊花糖苷配基的二醛形式（DAFOA 和 DAFLA）的减少更为明显，表明它们更积极地参与了极性更大的次级愈创木脂素的水解和氧化过程。初始总酚含量是与酚类化合物降解速率相关的主要因素。次级愈创木脂素衍生物的减少导致羟基酪醇和酪醇含量增加，并形成了四种氧化产物。
