Analysis of extra virgin olive oils from stoned olives

Journal of the Science of Food and Agriculture

Volumn 85, Issue 4, 2005, Pages 662-670

  Mulinacci, Nadia ^a   Giaccherini, Catia ^a   Innocenti, Marzia ^a   Romani, Annalisa ^a   Vincieri, Franco F ^a   Marotta, Federico ^a   Mattei, Alissa ^a  

^a Dipto di Scienze Farmaceutiche   (Italy)

Author keywords

Extra virgin olive oil; HPLC DAD; Minor polar compounds; Rancimat; Stoned olives

Indexed keywords

OLEACEAE;

EID: 14144256718     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1982     Document Type: Article

References (33)

1. Stark AH and Madar Z, Olive oil as a functional food: epidemiology and nutritional approaches. Nutr Rev 60:170-176 (2002).
2. Hu FB, The Mediterranean diet and mortality - olive oil and beyond. New Engl J Med 348:2595-2608 (2003).
3. Visioli F, Poli A and Galli C, Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22:65-75 (2002).
4. Fortes C, Forastiere F, Farchi S, Mallone S, Trequattrinni T, Anatra F, Schmid G and Perucci CA, The protective effect of the Mediterranean diet on lung cancer. Nutr Cancer 46:30-37 (2003).
5. Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B and Bartsch H, The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur J Cancer 36:1235-1247 (2000).
6. Owen RW, Mier W, Giacosa A, Hull WE, Spilhalder B and Bartsch H, Identification of lignans as major components in the phenolic fraction of olive oil. Clin Chem 46:976-988 (2000).
7. Visioli F, Galli C, Bornet F, Mattei A, Patelli R, Galli G and Caruso D, Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett 468:159-160 (2000).
8. Servili M, Baldioli M, Miniati E and Montedoro GF, Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherols and β-carotene. Riv Ital Sost Grasse LXXIII:55-59 (1996).
9. Frega N, Caglioti L and Mozzon M, Composizione chimica e parametri di qualità degli oli estratti da olive snocciolate. Riv Ital Sost Grasse LXXIV:241-245 (1997).
10. Frega N, Caglioti L and Mozzon M, Oli estratti da olive denocciolate: composizione chimica e parametri di qualità. Olivo Olio (12):40-44 (1999).
11. Scarpati ML, Soriero A and Verì F, Una via alternativa per l'estrazione dell'olio extra vergine di oliva. Chim Ind LXXIX:1049-1051 (1997).
12. Maestro-Duran R, Leon-Gabello R, Ruiz-Gutiérrez V, Fiestas P and Vàsquez-Roncero A, Glucosidos fenolicos amargos de las semillas del olivo (Olea europea). Grasas Aceites 46:332-335 (1994).
13. Servili M, Badioli M, Selvaggini R, Macchioni A and Montedoro GF, Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of nüzhenide and its distribution in the constitutive parts of fruit. J Agric Food Chem 47:12-18 (1999).
14. Amirante P, Catalano P, Amirante R, Montel G, Dugo G, Lo Turco V, Baccioni L, Fazio D, Mattei A and Marotta F, Estrazione da paste snocciolate. Olivo e Olio (3):48-58 (2001).
15. Amirante P, Catalano P, Amirante R, Clodoveo ML, Montel GL, Leone A and Tamborrino A, Prove sperimentali di estrazione di oli da olive snocciolate. Olivo e Olio (6):16-22 (2002).
16. Servili M, Baldioli M, Mariotti F and Montedoro GF, Composizione fenolica delle olive ed interazioni con il patrimonio enzimatico endogeno del frutto nella composizione fenolica degli oli vergini, in Ricerche ed Innovazioni nell'Industria Alimentare, ed by Porretta S. Pinerolo, Italy, pp 451-462 (1997).
17. Lercker G, Frega N, Bocci F and Mozzon M, Volatile constituents and antioxidative stability of virgin olive oils: influence of the kneading of olive paste. Grasas Aceites 50:286-290 (1999).
18. Patumi M, Terenziani S, Ridolfi M and Fontanazza G, Effect of fruit stoning on olive oil quality. J Am Oil Chem Soc 80:249-255 (2003).
19. Mulinacci N, Romani A, Galardi C, Pinelli P, Giaccherini C and Vincieri FF, Polyphenolic content in olive oil waste waters and related olive samples. J Agric Food Chem 49:3509-3514 (2001).
20. Romani A, Pinelli P, Mulinacci N, Galardi C, Vincieri FF, Liberatore L and Cichelli A, HPLC and HRGC analyses of polyphenols and secoiridoids in olive oil. Chromatographia 53:279-284 (2001).
21. Lerker G, Frega N, Bocci F and Servidio G, 'Veiled' extra virgin olive oils: dispersion response related to oil quality. J Am Oil Chem Soc 71:657-658 (1994).
22. Frega N, Mozzon M, Servidio G and Lerker G, Studio della resistenza sull'ossidazione forzata degli oli extravergini mediante Rancimat test. Riv Ital Sost Grasse LXXII:493-496 (1995).
23. Montedoro G, Servili M, Baldioli M and Miniati E, Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semi-quantitative evaluation by HPLC. J Agric Food Chem 40:1571-1576 (1992).
24. Montedoro G, Servili M, Baldioli M and Miniati E, Simple and hydrolysable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolysable fraction. J Agric Food Chem 40:1577-1580 (1992).
25. Pinelli P, Galardi C, Mulinacci N, Vincieri FF, Cimato A and Romani A, Minor polar compounds and fatty acid analyses in mono cultivar virgin olive oils from Tuscany. Food Chem 80:331-336 (2003).
26. Mateos R, Espartero JL, Trujillo M, Leon-Camacho M, Alcudia F and Cert A, Determination of phenols, flavones and lignans in virgin olive oils by solid-phase and high-performance liquid chromatography with diode array ultraviolet detection. J Agric Food Chem 49:2185-2192 (2001).
27. Brenez M, Garcia A, Garcia P, Rios JJ and Garrido A, Phenolic compounds in Spanish olive oils. J Agric Food Chem 47:3535-3540 (1999).
28. Gomez-Alonso S, Salvador MD and Fregatane G, Phenolic compounds profile of Cornicabra virgin olive oil. J Agric Food Chem 50:6812-6917 (2002).
29. Mattei A, Stella C and Osti M, Olio extra vergine di oliva e componenti minori polari: influenza dei sistemi e delle condizioni di estrazione. Riv Ital Sost Grasse LXV:575-579 (1988).
30. Brenes M, Garcia A, Garcia P and Garrido A, Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil. J Agric Food Chem 49:5609-5614 (2001).
31. Tsimidon M, Papadopoulus G and Boskou D, Phenolic compounds and stability of virgin olive oil - Part I. Food Chem 45:141-144 (1992).
32. Tuck KL and Hayball PJ, Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636-644 (2002).
33. Mateos R, Dominguez MM, Espartero JL and Cert A, Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J Agric Food Chem 51:7170-7175 (2003).