| Literature DB >> 28372237 |
Sonia Esposto1, Agnese Taticchi2, Stefania Urbani2, Roberto Selvaggini2, Gianluca Veneziani2, Ilona Di Maio2, Beatrice Sordini2, Maurizio Servili2.
Abstract
The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil 'A', with high levels of polyphenols and oleic acid, and oil 'B', exhibiting a medium level of polyphenols and a low level of oleic acid, 'C' and 'D' EVOOs were obtained. Ten EVOOs were produced as mixtures of these four oils. The initial concentrations of oleic acid and polyphenols in the 14 oils ranged from 64.5 to 77.7% and 18.1 to 1476.7mg/kg, respectively. The extinction coefficient K270 well reflected the EVOO product quality. EVOOs richer in oleuropein derivatives showed superior oxidative stability, which resulted in lower off-flavour volatile compound production and α-tocopherol and polyphenols losses, and thus, higher EVOO sensory and health benefits.Entities:
Keywords: C(7)–C(11) aldehydes; Exposure to light; K(270); Phenolic compounds; Storage; Tocopherols
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Year: 2017 PMID： 28372237 DOI： 10.1016/j.foodchem.2017.02.151
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514