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Title

Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning

AuthorsSacchi, Raffaele; Paduano, Antonello; Fiore, F.; Della Medaglia, Dorotea; Ambrosino, Maria Luisa; Medina, Isabel
KeywordsVirgin olive oil
Phenolic compounds
Oil-water partition
Antioxidants
Sterilization
Tyrosol
Hydroxytyrosol
Thermal processing
Fish canning
Issue Date2002
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 50(10): 2830-2835 (2002)
AbstractThe chemical modifications and partitioning toward the brine phase (5% salt) of major phenol compounds of extra virgin olive oil (EVOO) were studied in a model system formed by sealed cans filled with oil−brine mixtures (5:1, v/v) simulating canned-in-oil food systems. Filled cans were processed in an industrial plant using two sterilization conditions commonly used during fish canning. The partitioning of phenolic compounds toward brine induced by thermal processing was studied by reversed-phase high-performance liquid chromatographic analysis of the phenol fraction extracted from oils and brine. Hydroxytyrosol (1), tyrosol (2), and the complex phenolic compounds containing 1 and 2 (i.e., the dialdehydic form of decarboxymethyl oleuropein aglycon 3, the dialdehydic form of decarboxymethyl ligstroside aglycon 4, and the oleuropein aglycon 6) decreased in the oily phase after sterilization with a marked partitioning toward the brine phase. The increase of the total amount of 1 and 2 after processing, as well as the presence of elenolic acid 7 released in brine, revealed the hydrolysis of the ester bond of hydrolyzable phenolic compounds 3, 4, and 6 during thermal processing. Both phenomena (partitioning toward the water phase and hydrolysis) contribute to explain the loss of phenolic compounds exhibited by EVOO used as filling medium in canned foods, as well as the protection of n−3 polyunsaturated fatty acids in canned-in-EVOO fish products.
Description6 páginas, 4 figuras, 2 tablas
Publisher version (URL)http://dx.doi.org/10.1021/jf011526l
URIhttp://hdl.handle.net/10261/56613
DOI10.1021/jf011526l
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IIM) Artículos
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