α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils
作者： Roberto Ambra , Fausta Natella , Sabrina Lucchetti , Valentina Forte , Gianni Pastore
DOI: 10.1080/09637486.2016.1265099
关键词: Oleuropein 、 Food science 、 Chemistry 、 Phenols 、 Elenolic acid 、 Organic chemistry 、 Polyphenol 、 Hydroxytyrosol 、 Lutein 、 Tyrosol 、 Squalene
摘要: AbstractFatty acids and bioactive lipophilic hydrophilic compounds (tocopherols, β-carotene, lutein, squalene, total polyphenols secoiridoids) in monocultivar Italian extra-virgin olive oil (EVOO) samples produced from the Leccino cultivar six other yet uncharacterised cultivars (Rustica, Carpinetana, Dritta, Gentile di Chieti Intosso) were analysed, also taking into account effect of type decanter used for extraction. Significant differences among found α-tocopherol but not carotenoids. Among phenols, significantly influenced oleuropein ligstroside aglycones contents, those dialdehydic form decarboxymethyl elenolic acid linked neither to tyrosol nor hydroxytyrosol. As previously reported, phenol is quantitatively affected by Accordingly, we that two-phases preserved 1.5 times more phenolic as compared with three-phase...
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