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J Agric Food Chem. 2004 Jun 30;52(13):4072-9.

Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.

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  • 1Department of Food Science, University of Teramo, Via Carlo R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy. delcarlo@unite.it

Abstract

Antioxidant activity of the phenolic fraction of extra virgin olive oil (EVOO) was measured by means of a chemical and an electrochemical method. Both methods were tested in predicting the oxidative spoilage and stability to oxidation of 22 EVOO samples and resulted correlated with peroxide values and oxidative stability measured by Rancimat. The main phenolic compounds of EVOOs were detected by HRGC. To study the contribution of single polyphenols (PPs) to antioxidant activity of phenolic fraction and oxidative stability of EVOOs, multivariate statistical analyses were applied on HRGC data. An isomer of oleuropein aglycon was shown to affect significantly antioxidant activity of phenolic fraction but not oil stability to oxidation. No individual compounds was identified as the main cause of the overall antioxidant activity, and the total polyphenol determination by the Folin reagent was better correlated to antioxidant activity and oxidative stability than each tested PP or PPs groups such as o-diphenols.

PMID:
15212450
[PubMed - indexed for MEDLINE]
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