Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Ilona Di Maio; Sonia Esposto; Agnese Taticchi; Roberto Selvaggini; Gianluca Veneziani; Stefania Urbani; Maurizio Servili

doi:10.1016/j.foodchem.2012.10.097

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Food Chem. 2013 Jun 1;138(2-3):1381-91. doi: 10.1016/j.foodchem.2012.10.097. Epub 2012 Nov 10.

Authors

Ilona Di Maio¹, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Gianluca Veneziani, Stefania Urbani, Maurizio Servili

Affiliation

¹ Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.

PMID: 23411258
DOI: 10.1016/j.foodchem.2012.10.097

Abstract

Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, High Pressure Liquid
Mass Spectrometry
Molecular Structure
Olive Oil
Oxidation-Reduction
Phenols / chemistry*
Plant Oils / chemistry*
Pyrans / chemistry*

Substances

3,4-dihydroxyphenylethanol-elenolic acid dialdehyde
Olive Oil
Phenols
Plant Oils
Pyrans