Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy.
Institute for Agricultural and Forest Systems in the Mediterranean, National Council of Research, Catania, Italy.
Nat Prod Res. 2020 Jan;34(1):78-86. doi: 10.1080/14786419.2019.1587434. Epub 2019 Mar 21.
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation.
特级初榨橄榄油的质量主要受到水解和氧化反应的影响。本研究在室温下和黑暗玻璃瓶中储存 18 个月后，研究了三种单品种特级初榨橄榄油的主要和次要成分以及氧化指数的变化。储存后，游离酸度、过氧化物值、消光系数、脂肪酸组成、叶绿素和类胡萝卜素含量等基本质量参数未超过欧洲共同体对特级初榨橄榄油规定的上限。鉴于酚类化合物的重要性，采用了 UHPLC-HESI-MS 方法。检测到 3,4-DHPEA-EDA（橄榄苦苷）和 p-HPEA-EDA（橄榄辣素）的减少，而由于橄榄苦苷和橄榄苦苷衍生物的降解，酪氨酸和羟基酪醇的含量增加。根据结果，可以观察到即使经过 18 个月的保存，研究中的油仍具有很高的营养价值。
