Title of article
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry
Author/Authors
Di Maio، نويسنده , , Ilona and Esposto، نويسنده , , Sonia and Taticchi، نويسنده , , Agnese and Selvaggini، نويسنده , , Roberto and Veneziani، نويسنده , , Gianluca and Urbani، نويسنده , , Stefania and Servili، نويسنده , , Maurizio، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
11
From page
1381
To page
1391
Abstract
Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation.
Keywords
Secoiridoids , antioxidants , Oxidation , Virgin olive oil , Hydrophilic phenols
Journal title
Food Chemistry
Serial Year
2013
Journal title
Food Chemistry
Record number
1945114
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