RP-UHPLC-DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating

被引：8

作者：

Hammouda, Ibtissem Ben ^{[1
]}

Marquez-Ruiz, Gloria ^{[2
]}

Holgado, Francisca ^{[2
]}

Sonda, Ammar ^{[1
]}

Skalicka-Wozniak, Krystyna ^{[3
]}

Bouaziz, Mohamed ^{[1
,4
]}

机构：

[1] Univ Sfax, Lab Electrochim & Environm, Ecole Natl Ingenieurs Sfax, Sfax 3038, Tunisia

[2] CSIC, Inst Ciencia & Tecnol Alimentos & Nutr, ICTAN, Madrid, Spain

[3] Med Univ Lublin, Dept Pharmacognosy, Med Plant Unit, PL-20093 Lublin, Poland

[4] Univ Sfax, Inst Super Biotechnol Sfax, Sfax 3038, Tunisia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2020年 / 68卷 / 43期

关键词：

olive leaf extract; refined oils; rancimat; total polar compounds; phenolic compounds; RP-UHPLC-DAD-QTOF-MS; PHENOLIC-COMPOUNDS;

D O I：

10.1021/acs.jafc.0c05509

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Since olive leaf is a potential source of phenolic fraction that is assumed to have good antioxidative effects, we purposed to add its extract to the refined olive-pomace oil during heating to increase its oxidative stability. RP-UHPLC-DAD-QTOF-MS was employed to characterize the phenolic fraction.The oil samples were evaluated by measuring the polymers and the polar compounds and thus detecting specific oxidized compounds. Using this approach, the results showed that incorporating olive leaf extract in refined oil significantly reduced the formation of polymers from 14.39% to 10.45% and the oxidation state by the variation of extinction Delta K from 3.02 to 2.29 during 20 h of heating compared to unenriched oil. This study has proven that the use of natural substances is an opportunity to extend the life of refined oils.

引用

页码：12039 / 12047

页数：9