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橄榄苦苷苷元氧化形式监测市售特级初榨橄榄油品质演变的潜力

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils.

作者信息

Esposto Sonia, Urbani Stefania, Selvaggini Roberto, Taticchi Agnese, Gallina Toschi Tullia, Daidone Luigi, Bendini Alessandra, Veneziani Gianluca, Sordini Beatrice, Servili Maurizio

机构信息

Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy.

Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy.

出版信息

Foods. 2023 Aug 4;12(15):2959. doi: 10.3390/foods12152959.

DOI:10.3390/foods12152959
PMID:37569227
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10418756/
Abstract

The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K, ∆K, (, )-2.4-decadienal and ()-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.

摘要

评估了不同化学成分的市售特级初榨橄榄油（VOO）的质量，将其作为储存（12个月）的函数，模拟市场储存条件，以寻找市场上初榨橄榄油（VOO）质量状况的可靠且早期的指标。通过使用最具描述性化合物（MDC）算法应用D-最优设计，选择了20种初榨橄榄油。这20种VOO中油酸、亲水性酚类和α-生育酚的初始浓度分别为58.2%至80.5%、186.7至1003.2毫克/千克和170.7 - 300.6毫克/千克。K、∆K、（，）-2,4-癸二烯醛和（）-2-癸烯醛以及橄榄苦苷苷元的氧化形式（3,4-DHPEA-EA-OX）能很好地反映VOO的质量状况，其中3,4-DHPEA-EA-OX是简单监测“特级初榨”商业保质期类别的最相关且快速的指标。由于氧化形式和非氧化形式（3,4-DHPEA-EA）在347纳米和278纳米处分别有不同的波长吸光度，其高效液相色谱-二极管阵列检测评估很容易。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/6f76ba4e3074/foods-12-02959-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/64e53da2fc74/foods-12-02959-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/a71f05c22ff2/foods-12-02959-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/79624327e370/foods-12-02959-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/e54b4d6b02b4/foods-12-02959-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/d93b5fc68d82/foods-12-02959-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/af92d998eb07/foods-12-02959-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/b2f4af2cd558/foods-12-02959-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/2266dafaf705/foods-12-02959-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/6f76ba4e3074/foods-12-02959-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/64e53da2fc74/foods-12-02959-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/a71f05c22ff2/foods-12-02959-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/79624327e370/foods-12-02959-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/e54b4d6b02b4/foods-12-02959-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/d93b5fc68d82/foods-12-02959-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/af92d998eb07/foods-12-02959-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/b2f4af2cd558/foods-12-02959-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/2266dafaf705/foods-12-02959-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e6e7/10418756/6f76ba4e3074/foods-12-02959-g009.jpg

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