Time filter

Source Type

Russo A.,Istituto Sperimentale Per lOlivicoltura | Migliorini M.,Laboratorio Chimico Merceologico Metropoli | Cecchi L.,Laboratorio Chimico Merceologico Metropoli | Cherubini C.,Laboratorio Chimico Merceologico Metropoli | And 5 more authors.
Journal of Mass Spectrometry | Year: 2012

Identification and assay of sugars in olive drupes during their ripening phase is evaluated by tandem mass spectrometry. Recent achievements have shown that the quality of an extra virgin olive oil can be directly correlated to the ripening degree of the drupes that is likely linked to their saccharides content. An innovation in this peculiar food chain is now proposed that considers a high throughput assessment of the carbohydrate content by a recently introduced protocol based on the gas-phase chemistry of sugar-cesium adducts by ESI-MS/MS. Copyright © 2012 John Wiley & Sons, Ltd.

Cecchi L.,Laboratorio Chimico Merceologico Metropoli | Migliorini M.,Laboratorio Chimico Merceologico Metropoli | Cherubini C.,Laboratorio Chimico Merceologico Metropoli | Giusti M.,University of Florence | And 3 more authors.
Food Research International | Year: 2013

This work deals with the evolution of the phenolic profile in olive fruits of three typical Tuscan cultivars, Frantoio, Moraiolo and Leccino, during the ripening period (September and end of November). The main goals were to study the possible relationships between phenol, total sugar and oil contents in the fruit to determine the best harvesting time for oil production. The analysis by HPLC/DAD/ESI/MS enabled the assessment of the evolution during ripening for 20 different phenolic compounds. The presence of lignans and dialdehydic form of decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA) was excluded in all these fruits. In terms of total phenols, Moraiolo was always the richest cultivar with concentrations ranging between 12.1 and 21.3gkg-1; the phenolic reduction was scarcely appreciable in Frantoio, while for Moraiolo and Leccino the decrease was almost inversely related to the ripening time. For every cultivar the oleuropein trend was compared with the sugar and oil contents over time. By the statistical evaluation (correlation coefficient approach) inverse relations between the sugar amount and the oil content and significant relations between two minor phenols (chlorogenic acid, tyrosol) and the oil amount have been highlighted for each cv. © 2013 Elsevier Ltd.

Discover hidden collaborations