Search results for "UHPLC-HESI-MS"

showing 3 items of 3 documents

Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

2020

In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography&mdash

Antioxidant030309 nutrition & dieteticssecoiridoidsphenolicsmedicine.medical_treatmentPlant ScienceGelb elfarroudj cultivar; Manzanilla; Phenolics; Radical scavenging; Secoiridoids; Tefahi; UHPLC-HESI-MS03 medical and health sciencesHuman healthUHPLC-HESI-MS0404 agricultural biotechnologymedicineFood scienceCultivarlcsh:Agriculture (General)Volume concentrationradical scavenging0303 health sciencesChemistryManzanilla; Tefahi; Gelb Elfarroudj cultivar; secoiridoids; radical scavenging; UHPLC-HESI-MS phenolicsfood and beverages04 agricultural and veterinary sciencessecoiridoidlcsh:S1-972040401 food scienceManzanillaGelb Elfarroudj cultivarAntioxidant capacityOil productionComposition (visual arts)TefahiAgronomy and Crop ScienceFood ScienceOlive oilAgriculture
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Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system

2019

Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol c…

Chlorophyll0301 basic medicineSettore CHIM/10 - Chimica Degli AlimentiGenotypeSettore AGR/13 - Chimica Agraria030209 endocrinology & metabolismSensory profileBiologyAntioxidants03 medical and health sciences0302 clinical medicinePhenolsOleaPlant OilsCultivarOlive OilCarotenoidChemical compositionCarotenoids chlorophyll fatty acids phenols sensory attributes UHPLC-HESI-MSchemistry.chemical_classification030109 nutrition & dieteticsFatty Acidsfood and beveragesSowingCarotenoidslanguage.human_languageSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturechemistryFruitTastelanguageComposition (visual arts)OrchardSicilianFood ScienceInternational Journal of Food Sciences and Nutrition
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Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

2019

The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions. After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils. Given the importance of the phenolic fraction, UHPLC-HESI-MS metodology was used. A decrease in 3,4-DHPEA-ED…

OleacinIridoid GlucosidesUHPLC-HESIMSFraction (chemistry)Plant Science01 natural sciencesBiochemistryPeroxideAnalytical Chemistrychemistry.chemical_compoundHydrolysisUHPLC-HESI-MSGlucosidesPhenolsOleuropeinFood QualityIridoidsFood scienceOlive OilCarotenoidPyranschemistry.chemical_classification010405 organic chemistryFatty AcidsOrganic Chemistry0104 chemical sciencesTyrosol010404 medicinal & biomolecular chemistryFood StorageItalychemistryoleochantalChlorophyllHydroxytyrosoloil agingOxidation-ReductionhydroxytyrosolNatural Product Research
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