Premium
Evolution of phenolic compounds in virgin olive oil during storage
Author(s) -
Cinquanta Luciano,
Esti Marco,
Notte Ennio La
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0054-8
Subject(s) - ripeness , tyrosol , phenols , chemistry , olive oil , phenol , gas chromatography , high performance liquid chromatography , food science , chromatography , cultivar , composition (language) , hydroxytyrosol , polyphenol , ripening , botany , organic chemistry , biology , linguistics , philosophy , antioxidant
Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high‐performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyrosol to total phenols ratio. Lastly, gas chromatography‐mass spectrometry analysis confirmed that the unidentified peaks detected by HPLC were of a phenolic nature.