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. 2018 Jan;55(1):244-251.
doi: 10.1007/s13197-017-2929-5. Epub 2017 Nov 13.

Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation

Seda Yalcin  1 , Matthias Schreiner  2
Affiliations

Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation

Seda Yalcin et al. J Food Sci Technol. 2018 Jan.

Abstract

The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. α-Tocopherol, β-tocopherol and γ-tocopherol contents of olive oil decreased with treatment time. α-Tocopherol in olive oil was decomposed after 63 days of treatment. β-Tocopherol in olive oil was depleted after 33 days of treatment. The reduction in γ-tocopherol of olive oil was 75% after 63 days of treatment. The degradation of hydroxytyrosol in olive oil was 91% after 63 days of treatment. Tyrosol was more stable than hydroxytyrosol in olive oil. Inverse correlations of peroxide value with hydroxytyrosol, α-Tocopherol, β-tocopherol and γ-tocopherol were observed.

Keywords: Olive oil; Oxidation; Phenolic compound; Thermal treatment; Tocopherol.

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Figures

Fig. 1
Fig. 1
Changes in the peroxide value of olive oil during treatment
Fig. 2
Fig. 2
Changes in α-tocopherol (a), β-tocopherol (b) and γ-tocopherol (c) contents of olive oil during treatment
Fig. 3
Fig. 3
HPLC chromatogram of phenolic compounds in olive oil. Retention times: (14.500 min) Hydroxytyrosol; (22.183 min) Tyrosol
Fig. 4
Fig. 4
Changes in hydroxytyrosol content of olive oil during treatment
Fig. 5
Fig. 5
Changes in tyrosol content of olive oil during treatment
Fig. 6
Fig. 6
GC–MS chromatogram of phenolic compounds in olive oil. Retention times: (33.55 min) Tyrosol; (48.55 min) Hydroxytyrosol; (71.99–79.23 min) Compounds linked to tyrosol and hydroxytyrosol
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