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dc.contributor.authorOueslati, Imen
dc.contributor.authorTaamalli, Amani
dc.contributor.authorArráez Román, David 
dc.contributor.authorSegura Carretero, Antonio 
dc.date.accessioned2020-01-21T09:01:19Z
dc.date.available2020-01-21T09:01:19Z
dc.date.issued2017-09-01
dc.identifier.citationOueslati, I., Taamalli, A., Loubiri, A., Arráez-Román, D., Segura-Carretero, A., & Zarrouk, M. (2020). Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS. Arabian Journal of Chemistry, 13(1), 954-965.es_ES
dc.identifier.urihttp://hdl.handle.net/10481/58951
dc.description.abstractThe goal of this work was to monitor the hydrophilic profile of the virgin olive oil (VOO) of the second main Tunisian variety, ‘‘Chétoui”, in order to achieve a better understanding of the behavior of the bioactive phenolic compounds during 0, 2, 5, 10, and 15 min of microwave heating at medium power 800 W, and 0, 2.5, and 5 h of conventional heating at 180 ºC. The extent of the oxidative and hydrolytic degradation of the different phenolic subclasses was evaluated using highperformance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (TOF-MS) method. During heating process, the most represented component in Chétoui VOO was found to be isomer 1 and 2 of deacetoxy oleuropein aglycone, and hydroxy decarboxy oleuropein aglycon. These compounds may be considered as direct markers for the degree of transformation of secoiridoids during heating process. Among the studied phenolic compounds, hydroxytyrosol, tyrosol, luteolin and apigenin displayed the highest heating resistance in the whole time range of microwave and conventional applications. However, the main secoiridoids quantified in the fresh VOO, isomer 2 of oleuropein aglycone, and ligstroside aglycone, decreased in concentration with the thermal treatment and this decrease was drastic under conventional heating.es_ES
dc.description.sponsorshipThis work was supported by the Ministry of High Education, and Scientific Research in Tunisia, and the Spanish Ministry of Economy and Competitiveness (MINECO) (AGL2015-67995- C3-2-R) and the Andalusian Regional Government Council (P11-CTS-7625).es_ES
dc.language.isoenges_ES
dc.publisherElsevier BVes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectTunisian olive varietyes_ES
dc.subjectOlive oil degradationes_ES
dc.subjectThermo-oxidationes_ES
dc.subjectPhenolic compoundses_ES
dc.subjectConventional ovenes_ES
dc.titleAssessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MSes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1016/j.arabjc.2017.08.011


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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España