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Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
J Agric Food Chem. 1999 Dec; 47(12):4873-9.JA

Abstract

Polyphenols extracted from extra virgin olive oil (EVOO) were tested for their ability to inhibit lipid oxidation of canned tuna. Hydroperoxide formation during oxidation was monitored by measurement of peroxide value and decomposition of hydroperoxides by static headspace gas chromatographic analysis of volatiles. In tuna oxidized at 40 and 100 degrees C, 400 ppm of the EVOO polyphenols was an effective antioxidant as compared with 100 ppm of a 1:1 mixture of the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole. However, at concentrations <100 ppm, the EVOO phenolic compounds promoted hydroperoxide formation and decomposition. The EVOO polyphenols were effective antioxidants when added to heated tuna muscle in the presence of either brine or refined olive oil. The oxidation rate in tuna muscle packed in brine was higher than that of tuna packed in refined olive oil. The EVOO polyphenols had higher antioxidant activity in the brine samples than in the refined olive oil. The higher antioxidant activity of EVOO polyphenols in tuna packed in brine may be explained by their greater affinity toward the more polar interface between water and the fish oil system.

Authors+Show Affiliations

Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain. medina@iim.csic.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10606545

Citation

Medina, I, et al. "Comparison of Natural Polyphenol Antioxidants From Extra Virgin Olive Oil With Synthetic Antioxidants in Tuna Lipids During Thermal Oxidation." Journal of Agricultural and Food Chemistry, vol. 47, no. 12, 1999, pp. 4873-9.
Medina I, Satué-Gracia MT, German JB, et al. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. J Agric Food Chem. 1999;47(12):4873-9.
Medina, I., Satué-Gracia, M. T., German, J. B., & Frankel, E. N. (1999). Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. Journal of Agricultural and Food Chemistry, 47(12), 4873-9.
Medina I, et al. Comparison of Natural Polyphenol Antioxidants From Extra Virgin Olive Oil With Synthetic Antioxidants in Tuna Lipids During Thermal Oxidation. J Agric Food Chem. 1999;47(12):4873-9. PubMed PMID: 10606545.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. AU - Medina,I, AU - Satué-Gracia,M T, AU - German,J B, AU - Frankel,E N, PY - 1999/12/22/pubmed PY - 2000/4/15/medline PY - 1999/12/22/entrez SP - 4873 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 47 IS - 12 N2 - Polyphenols extracted from extra virgin olive oil (EVOO) were tested for their ability to inhibit lipid oxidation of canned tuna. Hydroperoxide formation during oxidation was monitored by measurement of peroxide value and decomposition of hydroperoxides by static headspace gas chromatographic analysis of volatiles. In tuna oxidized at 40 and 100 degrees C, 400 ppm of the EVOO polyphenols was an effective antioxidant as compared with 100 ppm of a 1:1 mixture of the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole. However, at concentrations <100 ppm, the EVOO phenolic compounds promoted hydroperoxide formation and decomposition. The EVOO polyphenols were effective antioxidants when added to heated tuna muscle in the presence of either brine or refined olive oil. The oxidation rate in tuna muscle packed in brine was higher than that of tuna packed in refined olive oil. The EVOO polyphenols had higher antioxidant activity in the brine samples than in the refined olive oil. The higher antioxidant activity of EVOO polyphenols in tuna packed in brine may be explained by their greater affinity toward the more polar interface between water and the fish oil system. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10606545/Comparison_of_natural_polyphenol_antioxidants_from_extra_virgin_olive_oil_with_synthetic_antioxidants_in_tuna_lipids_during_thermal_oxidation_ L2 - https://doi.org/10.1021/jf990188+ DB - PRIME DP - Unbound Medicine ER -