Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability
DOI:
https://doi.org/10.3989/gya.2000.v51.i5.432Keywords:
Arbequina cultivar, Bitterness, Polyphenol, Stability, Virgin olive oilAbstract
Phenolic compounds have a high importance because of their effect on shelf life and sensorial characteristics of virgin olive oil. In this paper, the phenolic fraction of Arbequina virgin olive oils has been characterized by HPLC. Bitterness index K225, total phenols and autoxidation stability have been evaluated for olive oil samples. From the phenolic compounds separated using HPLC method, one of then (tr: 34,49 min) was close correlated both with bitterness K225 and oil stability Rancimat at 98ºC. The regression coefficients, with high significance p<0,001, were r: 0.974 and r: 0.918 respectively. Phenolic compound responsible of bitterness K225 and oil stability has been found for the Arbequina virgin olive oils.
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Published
2000-10-30
How to Cite
1.
Beltrán G, Jiménez A, Aguilera MP, Uceda M. Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability. Grasas aceites [Internet]. 2000Oct.30 [cited 2024Apr.25];51(5):320-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/432
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Research
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