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Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.
J Agric Food Chem. 2004 Jun 30; 52(13):4072-9.JA

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.

Authors+Show Affiliations

Del Carlo M
Department of Food Science, University of Teramo, Via Carlo R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy. delcarlo@unite.it
Sacchetti G
No affiliation info available
Di Mattia C
No affiliation info available
Compagnone D
No affiliation info available
Mastrocola D
No affiliation info available
Liberatore L
No affiliation info available
Cichelli A
No affiliation info available

MeSH

AntioxidantsChromatography, GasDrug StabilityFlavonoidsFood PreservationIndicators and ReagentsMolybdenumOlive OilOxidation-ReductionPhenolsPlant OilsPolyphenolsTungsten Compounds

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15212450

Citation

Del Carlo, M, et al. "Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil." Journal of Agricultural and Food Chemistry, vol. 52, no. 13, 2004, pp. 4072-9.
Del Carlo M, Sacchetti G, Di Mattia C, et al. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. J Agric Food Chem. 2004;52(13):4072-9.
Del Carlo, M., Sacchetti, G., Di Mattia, C., Compagnone, D., Mastrocola, D., Liberatore, L., & Cichelli, A. (2004). Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agricultural and Food Chemistry, 52(13), 4072-9.
Del Carlo M, et al. Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil. J Agric Food Chem. 2004 Jun 30;52(13):4072-9. PubMed PMID: 15212450.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. AU - Del Carlo,M, AU - Sacchetti,G, AU - Di Mattia,C, AU - Compagnone,D, AU - Mastrocola,D, AU - Liberatore,L, AU - Cichelli,A, PY - 2004/6/24/pubmed PY - 2004/8/4/medline PY - 2004/6/24/entrez SP - 4072 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 13 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15212450/Contribution_of_the_phenolic_fraction_to_the_antioxidant_activity_and_oxidative_stability_of_olive_oil_ DB - PRIME DP - Unbound Medicine ER -