Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Autor:	Maurizio Servili, Maura Baldioli, Giuseppe Perretti, Gian Francesco Montedoro
Rok vydání:	1996
Předmět:	Antioxidant General Chemical Engineering medicine.medical_treatment Organic Chemistry chemistry.chemical_compound chemistry Edible oil medicine Organic chemistry Phenols Food science Low correlation Elenolic acid Olive oil
Zdroj:	Journal of the American Oil Chemists' Society. 73:1589-1593
ISSN:	0003-021X
DOI:	10.1007/bf02523530
Popis:	The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated. Total hydrophilic phenols and the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4-DHPEA) were correlated (r=0.97) with the oxidative stability of virgin olive oil. On the contrary, tocopherols showed low correlation (r=0.05). Purified olive oil with the dialdehydic form of elenolic acid linked to 3,4-DHPEA, an isomer of oleuropeine aglycon, and 3,4-DHPEA had good oxidative stability. A synergistic effect was observed in the mixture of 3,4-DHPEA and its oleosidic forms with α-tocopherol in purified olive oil by the Rancimat method at 120°C.
Databáze:	OpenAIRE
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