title: Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning.
abstract: The chemical modifications and partitioning toward the brine phase (5% salt) of major phenol compounds of extra virgin olive oil (EVOO) were studied in a model system formed by sealed cans filled with oil-brine mixtures (5:1, v/v) simulating canned-in-oil food systems. Filled cans were processed in an industrial plant using two sterilization conditions commonly used during fish canning. The partitioning of phenolic compounds toward brine induced by thermal processing was studied by reversed-phase high-performance liquid chromatographic analysis of the phenol fraction extracted from oils and brine. Hydroxytyrosol (1), tyrosol (2), and the complex phenolic compounds containing 1 and 2 (i.e., the dialdehydic form of decarboxymethyl oleuropein aglycon 3, the dialdehydic form of decarboxymethyl ligstroside aglycon 4, and the oleuropein aglycon 6) decreased in the oily phase after sterilization with a marked partitioning toward the brine phase. The increase of the total amount of 1 and 2 after processing, as well as the presence of elenolic acid 7 released in brine, revealed the hydrolysis of the ester bond of hydrolyzable phenolic compounds 3, 4, and 6 during thermal processing. Both phenomena (partitioning toward the water phase and hydrolysis) contribute to explain the loss of phenolic compounds exhibited by EVOO used as filling medium in canned foods, as well as the protection of n-3 polyunsaturated fatty acids in canned-in-EVOO fish products.
authors: Department of Food Science, University of Naples Federico II, Portici (Naples), Italy. sacchi@unina.it
authors: Raffaele
authors: R
authors: Sacchi
authors: Antonello
authors: A
authors: Paduano
authors: Francesca
authors: F
authors: Fiore
authors: Dorotea
authors: D
authors: Della Medaglia
authors: Maria Luisa
authors: ML
authors: Ambrosino
authors: Isabel
authors: I
authors: Medina
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D005396:Fish Products; D005511:Food Handling; D005519:Food Preservation; D006358:Hot Temperature; D000069463:Olive Oil; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D010938:Plant Oils / Q000737:chemistry*; D012492:Salts
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D012492:Salts; C017082:brine