Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 47, Pages 11696-11703Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3032765
Keywords
extra virgin olive oil; oleocanthal; oleacein; quantitative NMR
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A new method for direct measurement of the oleocanthal and oleacein levels in olive oil by quantitative H-1 NMR was developed. The method was applied to the study of 175 monovarietal commercial Greek and California olive oil samples. The main findings were as follows: (1) There was a significant variation concerning the concentrations of oleocanthal and oleacein among the studied samples. Their concentrations ranged from nondetectable to 355 mg/kg and their sum (index D1) from 0 to 501 mg/kg. (2) There are olive varieties that independent of geographic origin and harvest time produce oil that contains both compounds in low levels. (3) There is a positive correlation of a high level of oleocanthal and oleacein in olive oils with the early time of harvest. Although there is a need for more extensive study, a new index for the characterization of extra virgin olive oils, which is a combination of D1 = oleocanthal + oleacein level and D2 = oleocanthal/oleacein ratio, seems to be very useful.
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