Evolution of phenolic compounds in virgin olive oil during storage

Cinquanta, Luciano; Esti, Marco; Notte, E. La

doi:10.1007/s11746-997-0054-8

Cited by 128 publications

(123 citation statements)

References 7 publications

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“…The AC and TPC in the enriched oils after 2 and 4 wk of storage decreased about 22 and 27%, respectively, in comparison to the control refined rapeseed oil ( Table 4). The similar reduction of the TPC and AC of virgin olive oils (12.1-41.1 mg/100 g fresh olive oil; 0.6-14.6 mg/100 g olive after 18 months) and extra virgin olive oils treated with lycopene (TPC ¼ 70.0 mg/100 g and TEAC ¼ 0.70 mM at time ¼ 0 min; TPC ¼ 40.0-50.0 mg/100 g and TEAC ¼ 0.41-0.52 mM after 9 months) during storage was observed by Cinquanta et al [37] and Montesano et al [38].…”

Section: Ac and Tpc In The Refined And Enriched Rapeseed Oilsmentioning

confidence: 70%

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Szydłowska‐Czerniak

Amarowicz

Szłyk

2010

Euro J Lipid Sci & Tech

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Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables: solvent polarity and temperature of the extraction process on the antioxidant capacity (AC) and total phenolics content (TPC) in meal rapeseed extracts. The mean AC and TPC results for meal ranged between 1181-9974 mmol TE/100 g and 73.8-814 mg sinapic acid/100 g of meal. The experimental results of AC and TPC were close to the predicted values calculated from the polynomial response surface models equations (R 2 ¼ 0.9758 and 0.9603, respectively). The effect of solvent polarity on AC and TPC in the examined extracts was about 3.6 and 2.6 times greater, respectively, than the effect of processing temperature. The predicted optimum solvent polarity of e ¼ 78.3 and 63.8, and temperature of 89.4 and 74.28C resulted in an AC of 10 014 mmol TE/100 g and TPC of 863 mg SAE/100 g meal, respectively. The phenolic profile of rapeseed meal was determined by an HPLC method. The main phenolics in rapeseed meal were sinapine and sinapic acid. Refined rapeseed oils were fortified with an extract -rich in polyphenols -obtained from rapeseed meal. The supplemented rapeseed oil had higher AC and TPC than the refined oil without addition of meal extracts. However, AC and TPC in the enriched oils decreased during storage. The TPC in the studied meal extracts and rapeseed oils correlated significantly ( p<0.0000001) positively with their AC (R 2 ¼ 0.9387).Practical applications: Many bioactive compounds extracted from rapeseed meal provide health benefits and have antioxidative properties. Therefore, it seems worth to consider the application of antioxidants extracted from the rapeseed meal for the production of rapeseed oils with potent AC. Moreover, antioxidants extracted from the rapeseed meal were added to refined rapeseed oil in order to enhance its AC. AC was then tested by FRAP assay. FRAP method is based on the reduction of the ferric tripyridyltriazine (Fe 3þ -TPTZ) complex to the ferrous tripyridyltriazine (Fe 2þ -TPTZ), and it is simple, fast, low cost, and robust method. FRAP method does not require specialized equipment and can be performed using automated, semi-automatic, or manual methods. Therefore the proposed FRAP method can be employed by the fat industry laboratories to asses the AC of rapeseed oils and meal.

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Section: Ac and Tpc In The Refined And Enriched Rapeseed Oilsmentioning

confidence: 70%

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Szydłowska‐Czerniak

Amarowicz

Szłyk

2010

Euro J Lipid Sci & Tech

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“…This molecule is widely known for its high antioxidant ability and consequently correlated both to the antioxidant capacity of the MPC fraction and to the oil ageing resistance according to other authors. 28,29 To optimize the experimental conditions for quantitative purposes, the following steps were developed: (a) verification of the chemical stability of pure OH-Tyr in the applied experimental conditions; (b) control of the complete hydrolysis of the ester linkage of pure oleuropein and evaluation of the OH-Tyr content; (c) spiking MPC fractions with oleuropein to quantify the percentage recovery of OHTyr after acid hydrolysis.…”

Section: Results and Discussion Acid Hydrolysismentioning

confidence: 99%

Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes

et al. 2006

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We describe chemical hydrolytic procedures to evaluate the total amount of tyrosol and hydroxy-tyrosol free and/or linked to secoiridoidic molecules (acid hydrolysis). At the same time a rapid determination of the lignans in complex minor polar compound (MPC) extracts is proposed (alkaline hydrolysis). High-performance liquid chromatography/diode array detection (HPLC/DAD) and HPLC/MS were applied as reference methods to evaluate the quantitative results from the hydrolysis experiments. The optimized acid hydrolysis procedures were first applied to an oleuropein standard and then to MPC fractions extracted from several commercial extra virgin olive oils. The results confirm the applicability of the method, consisting in the acid hydrolysis of complex mixtures of secoiridoidic derivatives, to determine the antioxidant potential in terms of MPC. These data can contribute to forecasting the potential ageing resistance of an extra virgin olive oil in terms of antioxidant potency. Finally, alkaline hydrolysis allows confirmation and easy determination of the amount of lignans, especially in those MPC fractions which are particularly complex.

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“…Salvador et al (2001) reported that total phenolic content measured by the Folin-Ciocalteau method ranged from 19 to 380mg/kg, and from 124 to 516mg/kg according to Nissiotis and Tasioula-Margari (2002). The amount of phenols in crude seed oils is an important factor when evaluating the quality of the oit because these compounds have been correlated with col our, the shelf-life of oit and, in particular, its resistance to oxidation (Cinquanta et al, 1997). Pinus halepensis seed oil could be considered as a potential source of natural phenolic compounds.…”

Section: Sorne Quality Pararnetersmentioning

confidence: 99%

Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia

Cheikh-Rouhou

Hentati

Besbes

et al. 2006

Food sci. technol. int.

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The proximale composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of lipid fraction. The proximate analysis of pine seeds showed the following composition (on a dry-weight basis): protein 22.7%, oil 43.3%. ash 8.3% and total carbohydrate 25.7%. Potassium. magnesium and calcium were the predominant mineraI elements present in the seeds and reached, together, about 1%. Oleic and linoleic acids were the major unsaturated fatty acids (27.3 and 48.8%, respectively), while the main saturated one was palmitic acid (8.75%). Myristic. rnyristoleic. palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, eicosadienoic eicosatrienoic behenic and lignoceric acids were also detected. Thermal profile of Pinus halepensis Mill. seed oil, determined by its DSC melting curve, showed that the en tire liquefaction of the Aleppo pine seed oil occurs at -8°C. CieLab colour parameters (L", a*. b*). oxidative stability by Rancimat test and viscosity were also determined. Physicochernical properties of the oil include: saponification nurnber J 90, peroxide value 3.18. iodine index 1J 7, and a low acidity of 0.61 %. Results suggested that the production of oil from Pinus halepensis seeds could provide a potential use in food, pharmaceutical, cosmetics and other non-food industries.

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Evolution of phenolic compounds in virgin olive oil during storage

Cited by 128 publications

References 7 publications

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes

Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia

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