Introduction Recent studies [1,2] suggest that to produce high quality extra virgin olive oil is necessary to find the right olives technological maturity index, which is related to their biophenolic profile. The aim of this work is to study the quali-quantitative trend of the phenolic profile for the three main Tuscany cultivars (Frantoio, Moraiolo, Leccino), searching for relationships between these molecules and the better ripening time. Experimental During period of September-November, representative samples were collected and crushed in a small olive oil mill to get a past as uniformly as possible, which was later extracted as previously described [3]. A portion of this olive paste was added with ISTD Syringic Acid and then extracted with EtOH:H2O=7:3. The resulting solution was evaporated to small volume, defatted twice with hexane, filtered and kept in MeOH/H2O 1:1 v/v for the HPLC/DAD/MS analysis (fig.1). All the analyses of the phenolic compounds were carried out by HPLC/DAD/MS on a C18 reverse phase column. The fragmentation energy in negative ionization mode was optimized to collect the mass spectra of both the simple and more complex phenolic constituents. Conclusions Particularly attention was focused on the class of secoiridoidis recognized as the peculiar phenols of the fresh extra virgin olive oils [4]. The applied method allowed to obtain the phenolic profiles of all the selected cultivars over the ripening and to correlate these data to the quality of the related extra-virgin olive oil.

An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening / Cecchi Lorenzo, Mulinacci Nadia, Innocenti Marzia, Romani Annalisa, Zanoni Bruno. - ELETTRONICO. - (2011), pp. 0-0. (Intervento presentato al convegno 2nd MS Food Day tenutosi a Trieste nel 19-21 October, 2011).

An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening

Cecchi Lorenzo;Mulinacci Nadia;Innocenti Marzia;Romani Annalisa;Zanoni Bruno
2011

Abstract

Introduction Recent studies [1,2] suggest that to produce high quality extra virgin olive oil is necessary to find the right olives technological maturity index, which is related to their biophenolic profile. The aim of this work is to study the quali-quantitative trend of the phenolic profile for the three main Tuscany cultivars (Frantoio, Moraiolo, Leccino), searching for relationships between these molecules and the better ripening time. Experimental During period of September-November, representative samples were collected and crushed in a small olive oil mill to get a past as uniformly as possible, which was later extracted as previously described [3]. A portion of this olive paste was added with ISTD Syringic Acid and then extracted with EtOH:H2O=7:3. The resulting solution was evaporated to small volume, defatted twice with hexane, filtered and kept in MeOH/H2O 1:1 v/v for the HPLC/DAD/MS analysis (fig.1). All the analyses of the phenolic compounds were carried out by HPLC/DAD/MS on a C18 reverse phase column. The fragmentation energy in negative ionization mode was optimized to collect the mass spectra of both the simple and more complex phenolic constituents. Conclusions Particularly attention was focused on the class of secoiridoidis recognized as the peculiar phenols of the fresh extra virgin olive oils [4]. The applied method allowed to obtain the phenolic profiles of all the selected cultivars over the ripening and to correlate these data to the quality of the related extra-virgin olive oil.
2011
2th MS Food Day - Book of Abstracts
2nd MS Food Day
Trieste
Cecchi Lorenzo, Mulinacci Nadia, Innocenti Marzia, Romani Annalisa, Zanoni Bruno
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1188793
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