Tags

Type your tag names separated by a space and hit enter

Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil.
J Agric Food Chem. 2003 Nov 19; 51(24):7170-5.JA

Abstract

The effect of acidity, squalene, hydroxytyrosol, aldehydic form of oleuropein aglycon, hydroxytyrosyl acetate, tyrosol, homovanillic acid, luteolin, apigenin, alpha-tocopherol, and the mixtures hydroxytyrosol/hydroxytyrosyl acetate, hydroxytyrosol/tyrosol, and hydroxytyrosol/alpha-tocopherol on the oxidative stability of an olive oil matrix was evaluated. A purified olive oil was spiked with several concentrations of these compounds and, then, subjected to an accelerated oxidation in a Rancimat apparatus at 100 degrees C. Acidity, squalene, homovanillic acid, and apigenin showed negligible effect. At the same millimolar concentrations, the different o-diphenolic compounds yielded similar and significant increases of the induction time, alpha-tocopherol a lesser increase, and tyrosol a scarce one. At low concentrations of o-diphenols and alpha-tocopherol, a linear relationship between induction time and concentration was found, but at high concentrations the induction time tended toward constant values. To explain this behavior, a kinetic model was applied. The effect of the mixtures hydroxytyrosol/hydroxytyrosyl acetate was similar to that of a single o-diphenol at millimolar concentration equal to the sum of millimolar concentrations of both compounds. Concentrations of tyrosol >0.3 mmol/kg increase the induction time by 3 h. The mixtures hydroxytyrosol/alpha-tocopherol showed opposite effects depending on the relative concentrations of both antioxidants; so, at hydroxytyrosol concentrations <0.2 mmol/kg, the addition of alpha-tocopherol increased the induction time, whereas at higher hydroxytyrosol concentrations, the alpha-tocopherol diminished the stability.

Authors+Show Affiliations

Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, E-41012 Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

14611189

Citation

Mateos, Raquel, et al. "Antioxidant Effect of Phenolic Compounds, Alpha-tocopherol, and Other Minor Components in Virgin Olive Oil." Journal of Agricultural and Food Chemistry, vol. 51, no. 24, 2003, pp. 7170-5.
Mateos R, Domínguez MM, Espartero JL, et al. Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil. J Agric Food Chem. 2003;51(24):7170-5.
Mateos, R., Domínguez, M. M., Espartero, J. L., & Cert, A. (2003). Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil. Journal of Agricultural and Food Chemistry, 51(24), 7170-5.
Mateos R, et al. Antioxidant Effect of Phenolic Compounds, Alpha-tocopherol, and Other Minor Components in Virgin Olive Oil. J Agric Food Chem. 2003 Nov 19;51(24):7170-5. PubMed PMID: 14611189.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant effect of phenolic compounds, alpha-tocopherol, and other minor components in virgin olive oil. AU - Mateos,Raquel, AU - Domínguez,Manuel M, AU - Espartero,José Luis, AU - Cert,Arturo, PY - 2003/11/13/pubmed PY - 2004/1/14/medline PY - 2003/11/13/entrez SP - 7170 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 24 N2 - The effect of acidity, squalene, hydroxytyrosol, aldehydic form of oleuropein aglycon, hydroxytyrosyl acetate, tyrosol, homovanillic acid, luteolin, apigenin, alpha-tocopherol, and the mixtures hydroxytyrosol/hydroxytyrosyl acetate, hydroxytyrosol/tyrosol, and hydroxytyrosol/alpha-tocopherol on the oxidative stability of an olive oil matrix was evaluated. A purified olive oil was spiked with several concentrations of these compounds and, then, subjected to an accelerated oxidation in a Rancimat apparatus at 100 degrees C. Acidity, squalene, homovanillic acid, and apigenin showed negligible effect. At the same millimolar concentrations, the different o-diphenolic compounds yielded similar and significant increases of the induction time, alpha-tocopherol a lesser increase, and tyrosol a scarce one. At low concentrations of o-diphenols and alpha-tocopherol, a linear relationship between induction time and concentration was found, but at high concentrations the induction time tended toward constant values. To explain this behavior, a kinetic model was applied. The effect of the mixtures hydroxytyrosol/hydroxytyrosyl acetate was similar to that of a single o-diphenol at millimolar concentration equal to the sum of millimolar concentrations of both compounds. Concentrations of tyrosol >0.3 mmol/kg increase the induction time by 3 h. The mixtures hydroxytyrosol/alpha-tocopherol showed opposite effects depending on the relative concentrations of both antioxidants; so, at hydroxytyrosol concentrations <0.2 mmol/kg, the addition of alpha-tocopherol increased the induction time, whereas at higher hydroxytyrosol concentrations, the alpha-tocopherol diminished the stability. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14611189/Antioxidant_effect_of_phenolic_compounds_alpha_tocopherol_and_other_minor_components_in_virgin_olive_oil_ L2 - https://doi.org/10.1021/jf034415q DB - PRIME DP - Unbound Medicine ER -