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HPLC–ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil
- Di Maio, Ilona, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Veneziani, Gianluca, Urbani, Stefania, Servili, Maurizio
- Food chemistry 2011 v.125 no.1 pp. 21-28
- acids, autoxidation, freshness, genetic markers, phenols, quinones, shelf life, virgin olive oil
- The aim of this research is the characterisation of the oxidation products of several hydrophilic phenols of virgin olive oil (VOO), such as hydroxytyrosol (3,4-DHPEA) and tyrosol (p-HPEA) and, their identification in the product during storage. This work is aimed at finding analytical indicators that can be used both as molecular markers of VOO “freshness” and for the evaluation of the shelf life of the product itself. Two oxidation systems were examined for the oxidation of p-HPEA and 3,4-DHPEA: enzymatic oxidation and Fenton oxidation. Reaction products were different for the two systems and were identified as quinones, dimers, and acids. During the autoxidation process, Fenton reaction oxidation products, but not enzymatic oxidation products, were found in VOO.