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Pregled bibliografske jedinice broj: 385271

Effect of phospholipids on extraction of hydrophilic phenols from virgin olive oils


Koprivnjak, Olivera; Majetić, Valerija; Malenica Staver, Mladenka; Lovrić, Alen; Blagović, Branka
Effect of phospholipids on extraction of hydrophilic phenols from virgin olive oils // Food Chemistry, 119 (2010), 2; 698-702 doi:10.1016/j.foodchem.2009.07.016 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of phospholipids on extraction of hydrophilic phenols from virgin olive oils

Autori
Koprivnjak, Olivera ; Majetić, Valerija ; Malenica Staver, Mladenka ; Lovrić, Alen ; Blagović, Branka

Izvornik
Food Chemistry (0308-8146) 119 (2010), 2; 698-702

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Virgin olive oil; phospholipids; soy lecithin; hydrophilic phenols; extraction; colorimetric assay

Sažetak
Three methods, most frequently used in hydrophilic phenols extraction form virgin olive oils (liquid-liquid, solid-phase with C18 and solid phase with diol-bound sorbents), were applied on virgin olive oils enriched with 2.0 to 10.0 mg/kg of phospholipids (granular de-oiled soy lecithin). Phospholipids addition significantly decreased the total phenols concentration determined colorimetrically. Liquid-liquid extraction showed the best repeatability and recovery, and the lowest decrease of total phenols extracted in the presence of phospholipids. Extraction rate declined with the increase of phospholipids concentration, but showed a kind of saturation behaviour. Addition of phospholipids (5 g/kg) to various commercial extra virgin olive oils resulted in a different degree of total phenols decrease (from 1 to 45%), probably because of different affinity of phospholipids toward different classes of phenolic compounds. During prolonged contact time between phenols and phospholipids (60-days storage), oxidation monitored by K270 and a decrease of total phenols concentration proceeded more rapidly in the presence of phospholipids.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Olivera Koprivnjak, )

Ustanove
Medicinski fakultet, Rijeka

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • FSTA: Food Science and Technology Abstracts


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