Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life
作者： Jesus Lozano-Sánchez , Alessandra Bendini , Rosa Quirantes-Piné , Lorenzo Cerretani , Antonio Segura-Carretero
DOI: 10.1016/J.FOODCONT.2012.06.036
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摘要: Abstract The goal of this work was to monitor the phenolic profile extra-virgin olive oil (EVOO) and storage by-products in order achieve a better understanding behaviour these bioactive compounds during mill companies. Olive stored 1000-L tanks for 10 months. Qualitative quantitative variations polyphenols over time were evaluated by high-performance liquid chromatography (HPLC) coupled electrospray time-of-flight mass spectrometry (TOF-MS) method. Half-life, elimination, appearance rate constants (Kel Ka, respectively) established main characterized samples. When correlation pair oleuropein aglycone or decarboxymethyl aglycon their hydrolyzed derivatives evaluated, determination coefficients ( r 2 ) higher than 0.950. On other hand, at all stages storage, exhibited hydroxytyrosol content did because its Ka oil. results could have dual application: determine freshness:ageing ratio an oil, establish optimal collecting as alternative source with properties.
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