Abstract
In this work the changes, induced by a freezing storage, on the phenolic fraction of not filtered extra-virgin olive oils were investigated. Particularly, oil samples from three olive cultivars, coming from two different geographical areas (Italy), were analysed freshly and after a storage at -43°C for three months, by the following procedures: total phenols and o-diphenols by spectrophotometric assays, phenolic profile by HPLC-DAD/MSD analysis, evaluation of oxidative stability by OSI and antiradical power by DPPH tests. Furthermore, the effect of filtration (on cellulose) applied on the samples after the freezing storage, was investigated by the same analytical scheme. Then, the filtered oil was deprived of the phenolic fraction, extracted by a liquid-liquid procedure, and the oxidative stability of the residual oil was tested again.
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