title: Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry.
abstract: Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation.
authors: Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy.
authors: Ilona
authors: I
authors: Di Maio
authors: Sonia
authors: S
authors: Esposto
authors: Agnese
authors: A
authors: Taticchi
authors: Roberto
authors: R
authors: Selvaggini
authors: Gianluca
authors: G
authors: Veneziani
authors: Stefania
authors: S
authors: Urbani
authors: Maurizio
authors: M
authors: Servili
mesh_terms: D002851:Chromatography, High Pressure Liquid; D013058:Mass Spectrometry; D015394:Molecular Structure; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D011714:Pyrans / Q000737:chemistry*
chemical_list: C547883:3,4-dihydroxyphenylethanol-elenolic acid dialdehyde; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D011714:Pyrans