Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain.
Pablo de Olavide University, Ctra. de Utrera, km 1, 41013 Sevilla, Spain.
J Agric Food Chem. 2023 Oct 25;71(42):15732-15744. doi: 10.1021/acs.jafc.3c04169. Epub 2023 Oct 11.
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin , modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.
在适度条件下，特级初榨橄榄油中发生的氧化反应涉及抗氧化剂和促氧化剂化合物的共同作用。鉴于多组分基质氧化过程的复杂性，仍然需要开发具有动态方法的新方法来研究具有健康特性的化合物的持久性。这项工作研究了它们的联合演变，包括酚类化合物和脱镁叶绿素，模拟它们在实际储存过程中的趋势。用总酚浓度进行的回归方程表明，每月损失约 2%的浓度。同时，通过网格细胞孵育和傅里叶变换红外分析来评估氧化的进展。该方法指出，在有光的情况下，色素的促氧化作用能够掩盖酚类化合物的保护作用，直到脱镁叶绿素浓度低于 1mg/kg。当浓度损失超过 35%时，酚类化合物的抗氧化作用就不那么明显了。
