Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability

G. Beltrán; A. Jiménez; M. P. Aguilera; M. Uceda

doi:10.3989/gya.2000.v51.i5.432

Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability

Authors

G. Beltrán Estación de Olivicultura y Elaiotecnia. CIFA «Venta del Llano» Dirección Gral. de Investigación Agraria. Consejería de Agricultura y Pesca. Junta de Andalucía. Apdo. 50 -23620 Mengíbar. Jáen
A. Jiménez Estación de Olivicultura y Elaiotecnia. CIFA «Venta del Llano» Dirección Gral. de Investigación Agraria. Consejería de Agricultura y Pesca. Junta de Andalucía. Apdo. 50 -23620 Mengíbar. Jáen
M. P. Aguilera Estación de Olivicultura y Elaiotecnia. CIFA «Venta del Llano» Dirección Gral. de Investigación Agraria. Consejería de Agricultura y Pesca. Junta de Andalucía. Apdo. 50 -23620 Mengíbar. Jáen
M. Uceda Estación de Olivicultura y Elaiotecnia. CIFA «Venta del Llano» Dirección Gral. de Investigación Agraria. Consejería de Agricultura y Pesca. Junta de Andalucía. Apdo. 50 -23620 Mengíbar. Jáen

DOI:

https://doi.org/10.3989/gya.2000.v51.i5.432

Keywords:

Arbequina cultivar, Bitterness, Polyphenol, Stability, Virgin olive oil

Abstract

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

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 2025May1];51(5):320-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/432

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Issue

Vol. 51 No. 5 (2000)

Section

Research

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