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dc.contributor.authorBenito, Marta-
dc.contributor.authorLasa Dolhagaray, José Manuel-
dc.contributor.authorGracia Gimeno, María Pilar-
dc.contributor.authorOria, Rosa-
dc.contributor.authorAbenoza, María-
dc.contributor.authorSánchez-Gimeno, Ana Cristina-
dc.date.accessioned2012-09-04T09:35:26Z-
dc.date.available2012-09-04T09:35:26Z-
dc.date.issued2012-05-
dc.identifier.citationBenito M, Lasa JM, Gracia P, Oria R, Abenoza M, Sánchez-Gimeno A. Evolution of phenols and pigments in extra virgin olive oil from irrigated super-intensive orchard. European Journal of Lipid Science and Technology 114 (5): 558-567 (2012)es_ES
dc.identifier.issn1438-7697-
dc.identifier.urihttp://hdl.handle.net/10261/55514-
dc.description10 Pags., 5 Tabls., 3 Figs.es_ES
dc.description.abstractPhenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from Arbequina olives from the harvesting in a super-intensive orchard under a linear irrigation system. In addition, phenolic content, carotenoid and chlorophyllic pigments, and oxidative stability were analyzed. Total phenol content and 3,4-DHPEA-EDA increased up to a maximum throughout the ripening process. The simple phenols tyrosol and hydroxytyrosol acetate increased throughout the ripening process, however, there was not found a clear trend in hydroxytyrosol content. Minor constituents such as vanillic acid and p-coumaric acid increased up to a maximum and then decreased, since vanillin decreased progressively throughout the time of harvest. 3,4-DHPEA-EDA and lignans were present in considerable amounts in the studied samples, while oleuropein aglycone was present in a low amount. Total phenol content and oil stability followed the same trend throughout the study, so a very good correlation was established between them. Total secoiridoids and, specifically, 3,4-DHPEA-EDA seemed to be responsible for oil stability. The pigment content decreased during ripening, and not a positive correlation was found between pigments and oil stability.es_ES
dc.description.sponsorshipThis work was made possible by a predoctoral fellowship awarded to Marta Benito and the PI 170/09 project given by the Aragon government.es_ES
dc.language.isoenges_ES
dc.publisherJohn Wiley & Sonses_ES
dc.rightsopenAccesses_ES
dc.subjectArbequinaes_ES
dc.subjectOlive oiles_ES
dc.subjectPhenolses_ES
dc.subjectPigmentses_ES
dc.subjectSuper-intensivees_ES
dc.titleEvolution of phenols and pigments in extra virgin olive oil from irrigated super-intensive orchardes_ES
dc.typeartículoes_ES
dc.identifier.doi10.1002/ejlt.201100078-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1002/ejlt.201100078es_ES
dc.identifier.e-issn1438-9312-
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