| Literature DB >> 28764085 |
Edoardo Longo1, Ksenia Morozova2, Matteo Scampicchio3.
Abstract
The stability of oleuropein, a natural antioxidant from Olea europaea, has been often studied in connection with thermal or enzymatic treatments, but very little is known about the effects of UV light. This work aimed at studying the UV-C effects on oleuropein standard solutions once dissolved in ethanol or water. During irradiation, aliquots were taken and analyzed by a flow injection system equipped with a multi-channel coulometric detector and a high-resolution mass spectrometer. The effects of irradiation were also studied by UV spectroscopy. The results show that oleuropein is relatively stable in water or ethanol, but that under UV-C light undergoes a series of fast decomposition reactions leading to hydroxytyrosol and elenolic acid. Overall, this study provides evidences that the degradation of oleuropein by UV-C light follows a mechanism dependent on the solvent used. Moreover, the solvent affects the resulting redox properties of the solution.Entities:
Keywords: 3-Hydroxytyrosol (PubChemCID: 82755); Antioxidant activity; Coularray; Elenolic acid (PubChemCID: 169607); Mass spectrometry; Oleuropein; Oleuropein (PubChemCID: 5281544); Oleuropein aglycone (PubChemCID: 56842347); UV-C light treatment
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Year: 2017 PMID： 28764085 DOI： 10.1016/j.foodchem.2017.05.099
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514