The effect of extraction systems on the phenolic composition of virgin olive oils obtained from 2 Italian cultivars (Coratina and Oliarola) was determined. The oils extracted using 2-phase centrifugation showed in all cases higher phenolic concentration in comparison with oils obtained from 3-phase centrifugation. In particular, the highest differences were observed for aglycone derivatives of oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) that are the most concentrated antioxidant phenolic compounds of virgin olive oil. The results were confirmed by the autoxidation stability of the oils examined.
Effect of extraction systems on the phenolic composition of virgin olive oils.
SERVILI, Maurizio;
1999
Abstract
The effect of extraction systems on the phenolic composition of virgin olive oils obtained from 2 Italian cultivars (Coratina and Oliarola) was determined. The oils extracted using 2-phase centrifugation showed in all cases higher phenolic concentration in comparison with oils obtained from 3-phase centrifugation. In particular, the highest differences were observed for aglycone derivatives of oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) that are the most concentrated antioxidant phenolic compounds of virgin olive oil. The results were confirmed by the autoxidation stability of the oils examined.File in questo prodotto:
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