The phenolic profiles of three typical Tuscan olive cultivars, Frantoio, Moraiolo, and Leccino, stored in different conditions (fresh, frozen, and whole lyophilized fruits), have been compared during the ripening period. Our main goals were to evaluate the phenolic content of whole freeze-dried fruits and to test the stability of the corresponding cake in oxidative-stress conditions. The comparison of fresh and whole freeze-dried fruits from the 2012 season gave unexpected results; e.g., oleuropein in lyophilized fruits was up to 20 times higher than in fresh olives with values up to 80.3 g/kg. Over time we noted that the olive pastes obtained from lyophilized olives contained highly stable phenolic compounds, even under strong oxidative stress conditions. Finally, it was also observed that the cake/powder obtained from unripe freeze-dried olives was very poor in oil content and therefore quite suitable for use in nutritional supplements rich in phenolic compounds, such as secoiridoids, which are not widely present in the human diet

Whole lyophilized olives of three Tuscan cultivars at different stages of ripening: phenolic content and potential application as nutraceutical products / Lorenzo Cecchi; Marzia Migliorini; Chiara Cherubini; Marzia Innocenti; Nadia Mulinacci. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 63:(2015), pp. 1175-1185. [10.1021/jf5051359]

Whole lyophilized olives of three Tuscan cultivars at different stages of ripening: phenolic content and potential application as nutraceutical products.

CECCHI, LORENZO;INNOCENTI, MARZIA;MULINACCI, NADIA
2015

Abstract

The phenolic profiles of three typical Tuscan olive cultivars, Frantoio, Moraiolo, and Leccino, stored in different conditions (fresh, frozen, and whole lyophilized fruits), have been compared during the ripening period. Our main goals were to evaluate the phenolic content of whole freeze-dried fruits and to test the stability of the corresponding cake in oxidative-stress conditions. The comparison of fresh and whole freeze-dried fruits from the 2012 season gave unexpected results; e.g., oleuropein in lyophilized fruits was up to 20 times higher than in fresh olives with values up to 80.3 g/kg. Over time we noted that the olive pastes obtained from lyophilized olives contained highly stable phenolic compounds, even under strong oxidative stress conditions. Finally, it was also observed that the cake/powder obtained from unripe freeze-dried olives was very poor in oil content and therefore quite suitable for use in nutritional supplements rich in phenolic compounds, such as secoiridoids, which are not widely present in the human diet
2015
63
1175
1185
Lorenzo Cecchi; Marzia Migliorini; Chiara Cherubini; Marzia Innocenti; Nadia Mulinacci
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/978796
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