Phenolic composition of olive fruit and virgin olive oil: Distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process

Acta Horticulturae

Volumn 474, Issue , 1999, Pages 609-613

  Servili, M ^a   Baldioli, M ^a   Mariotti, F ^a   Montedoro, G F ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Olive fruit; Olive oil; Phenol

Indexed keywords

EID: 0000588832     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.1999.474.126     Document Type: Conference Paper

References (9)

1. Baldioli, M., Servili, M., Perretti, G. and Montedoro, G.F. 1996. Antioxydant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 73, 11: 1589-1593.
2. Begliomini, A.L.; Montedoro, G.F.; Servili, M.; Petruccioli, M.; and Federici, F. 1995. Oxidoreductases from tomato fruit: Inhibitory effect of a fungal glucose oxidase. J. Food Biochem. 19: 161-173.
3. Heredia, A., Guillen, R., Jimenez, A., and Bolanos, J.F. 1992. Olive fruit glycosidases: factors affecting their extraction Lebensm. Unters. Forsch. 194: 561-565.
4. Lo Scalzo, R. and Scarpati, M.L. 1993. A new secoroidoid from olive waste waters Journal of Natural Products. 56: 621-623.
5. Macheix, J.J.; Fleriet, A. and Billot, J. 1990. Fruit phenolics, CRC Press, Boca Raton, Florida, USA: 1-126.
6. Montedoro, G.F.; Servili, M.; Baldioli, M. and Miniati, E. 1992. Simple and Hydrolyzable Compounds in Virgin Olive Oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J Agric. Food Chem. 40: 1571- 1576.
7. Servili, M.; Baldioli, M.; Mariotti, F. and Montedoro, G.F. 1996. Secoiridoids of virgin olive oil: Modification during the oil mechanical extraction process. Proceedings of the World Concerence and Exhibition on Oil Seed and Edible Oils Processing, Istanbul, October 6-10 1996 (in press).
8. Servili, M., Baldioli, M., Miniati, E., Selvaggini, R., Macchioni, A. and Montedoro. G.F. 1998. Separation, purification and HPLC evaluation of phenols in olive fruit, virgin olive oil, vegetation water and pomace. Submitted for publication to J. Am. Oil Chem. Soc.
9. Servili, M., Baldioli, M., Mariotti, F., Macchioni, A. and Montedoro. G.F. 1998. Endogenous enzymatic activities of olive fruit and secoiridoids modification during oil mechanical extraction. Submitted for publication to J. Am. Oil Chem. Soc. mechanical extraction. Submitted for publication to J. Am. Oil Chem. Soc.