Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/15806 |
Resumo: | In this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars (‘Galega Vulgar’ and ‘Cobrançosa’), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300 mg kg 1) and hydrophilic phenols (>600 mg kg 1) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in ‘Galega Vulgar’ VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p- HPEA-EDA, are much more abundant |
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Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stagesoleaceinoxidative stabilityphenolstocopherolsvirgin olive oilsIn this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars (‘Galega Vulgar’ and ‘Cobrançosa’), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300 mg kg 1) and hydrophilic phenols (>600 mg kg 1) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in ‘Galega Vulgar’ VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p- HPEA-EDA, are much more abundantElsevierRepositório da Universidade de LisboaPeres, FátimaLouro Martins, LuisaMourato, MiguelVitorino, ConceiçãoAntunes, PauloFerreira-Dias, Suzana2018-07-12T13:31:32Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/15806engFood Chemistry 211 (2016) 51–58http://dx.doi.org/10.1016/j.foodchem.2016.05.022info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:45:42Zoai:www.repository.utl.pt:10400.5/15806Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:22.622595Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
title |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
spellingShingle |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages Peres, Fátima oleacein oxidative stability phenols tocopherols virgin olive oils |
title_short |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
title_full |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
title_fullStr |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
title_full_unstemmed |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
title_sort |
Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages |
author |
Peres, Fátima |
author_facet |
Peres, Fátima Louro Martins, Luisa Mourato, Miguel Vitorino, Conceição Antunes, Paulo Ferreira-Dias, Suzana |
author_role |
author |
author2 |
Louro Martins, Luisa Mourato, Miguel Vitorino, Conceição Antunes, Paulo Ferreira-Dias, Suzana |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Peres, Fátima Louro Martins, Luisa Mourato, Miguel Vitorino, Conceição Antunes, Paulo Ferreira-Dias, Suzana |
dc.subject.por.fl_str_mv |
oleacein oxidative stability phenols tocopherols virgin olive oils |
topic |
oleacein oxidative stability phenols tocopherols virgin olive oils |
description |
In this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars (‘Galega Vulgar’ and ‘Cobrançosa’), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300 mg kg 1) and hydrophilic phenols (>600 mg kg 1) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in ‘Galega Vulgar’ VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p- HPEA-EDA, are much more abundant |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2018-07-12T13:31:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/15806 |
url |
http://hdl.handle.net/10400.5/15806 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chemistry 211 (2016) 51–58 http://dx.doi.org/10.1016/j.foodchem.2016.05.022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131102230609920 |