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