Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

被引：274

作者：

Morelló, JR ^{[1
]}

Motilva, MJ ^{[1
]}

Tovar, MJ ^{[1
]}

Romero, MP ^{[1
]}

机构：

[1] Univ Lleida, Escuela Tecn Super Ingn Agraria, UTPV, CeRTA,Food Technol Dept, Lleida 25198, Spain

来源：

FOOD CHEMISTRY | 2004年 / 85卷 / 03期

关键词：

virgin olive oil; storage; phenolic compounds;

D O I：

10.1016/j.foodchem.2003.07.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to study the changes in the lipid substrate and in the minor components and specially in the phenolic fraction of commercial virgin olive oils of Arbequina cultivar after 12 months of storage. An increase of oleic acid percentage was found in the fatty acid composition. Important losses of chlorophyll, carotenoids, and total phenol content of oils occur after the storage period. Significant decreases were observed in secoiridoid derivatives and 3,4-DHPEA-AC after the storage period, while lignans were the more stable phenolic compounds. alpha-tocopherol disappeared after the storage period, in all oils. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：357 / 364

页数：8

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