title: Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars.
abstract: The phenolic profiles of three typical Tuscan olive cultivars, Frantoio, Moraiolo, and Leccino, stored in different conditions (fresh, frozen, and whole lyophilized fruits), have been compared during the ripening period. Our main goals were to evaluate the phenolic content of whole freeze-dried fruits and to test the stability of the corresponding cake in oxidative-stress conditions. The comparison of fresh and whole freeze-dried fruits from the 2012 season gave unexpected results; e.g., oleuropein in lyophilized fruits was up to 20 times higher than in fresh olives with values up to 80.3 g/kg. Over time we noted that the olive pastes obtained from lyophilized olives contained highly stable phenolic compounds, even under strong oxidative stress conditions. Finally, it was also observed that the cake/powder obtained from unripe freeze-dried olives was very poor in oil content and therefore quite suitable for use in nutritional supplements rich in phenolic compounds, such as secoiridoids, which are not widely present in the human diet.
authors.affiliation: Divisione Laboratorio Chimico di PromoFirenze, Azienda Speciale della CCIAA di Firenze , via Orcagna 70, 50121 Firenze, Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Cecchi
authors.affiliation: Divisione Laboratorio Chimico di PromoFirenze, Azienda Speciale della CCIAA di Firenze , via Orcagna 70, 50121 Firenze, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Migliorini
authors.affiliation: Divisione Laboratorio Chimico di PromoFirenze, Azienda Speciale della CCIAA di Firenze , via Orcagna 70, 50121 Firenze, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Cherubini
authors.affiliation: Dipartimento di NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (MCRFS-CeRA), Università degli Studi di Firenze , Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Innocenti
authors.affiliation: Dipartimento di NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (MCRFS-CeRA), Università degli Studi di Firenze , Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy.
authors.forename: Nadia
authors.initials: N
authors.lastname: Mulinacci
keywords: HPLC−DAD−MS; food supplements; oleuropein; olive oil phenols