PDF(Pubmed)
Abstract：
Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid-liquid aerosol phase extraction by using a methanol/water (50:50) extracting solution was used to isolate the polyphenol fraction. Total phenolic content (TPC) was determined, whereas the determination of seven individual target polyphenolic compounds (hydroxytyrosol, tyrosol, oleuropein, vanillic acid, p-coumaric acid, ferulic acid, and vanillin) was carried out by using ultrahigh-performance liquid chromatography coupled to a tandem mass spectrometer. Statistically significant differences in the TPC values were found for Blanqueta and Manzanilla samples from different harvesting years. The domestic-frying process impacted the TPC and the individual phenolic compounds content. Thermal treatment for 2 h gave rise to a 94% decrease in the TPC. A first-order kinetic model was suitable to accurately describe the degradation of the individual phenolic compounds.
摘要：
在不同的降解时间（5、10、30、60、120分钟）内，将来自巴伦西亚社区（西班牙）的17个特级初榨橄榄油样品提交给家庭油炸过程（180°C）。通过使用甲醇/水（50：50）萃取液的分散液-液气溶胶相萃取用于分离多酚部分。测定总酚含量(TPC),而测定七个单独的目标多酚化合物(羟基酪醇，酪醇,橄榄苦苷,香草酸,对香豆酸,阿魏酸,和香草醛）是通过使用超高效液相色谱与串联质谱仪进行的。在不同收获年份的Blanqueta和Manzanilla样品的TPC值存在统计学上的显着差异。家庭油炸过程影响了TPC和各个酚类化合物的含量。热处理2小时使TPC降低94%。一级动力学模型适用于准确描述单个酚类化合物的降解。
