{"title":"Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.","authors":"Dora Klisović, Anja Novoselić, Marina Lukić, Klara Kraljić, Karolina Brkić Bubola","doi":"10.3390/foods13213525","DOIUrl":null,"url":null,"abstract":"<p><p>In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, <i>Istarska bjelica</i>, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (<i>E</i>)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7000,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545581/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13213525","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (E)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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