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Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
J Agric Food Chem. 2005 Nov 16; 53(23):8918-25.JA

Abstract

Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virgin olive oil (phenyl-ethyl alcohols, lignans, and secoiridoids) by semipreparative high-performance liquid chromatography (HPLC) and identified them using ultraviolet, atmospheric pressure chemical ionization, and electrospray ionization MS detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant capacity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical, by accelerated oxidation in a lipid model system (OSI, oxidative stability instrument), and by an electrochemical method.

Authors+Show Affiliations

Carrasco-Pancorbo A
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain.
Cerretani L
No affiliation info available
Bendini A
No affiliation info available
Segura-Carretero A
No affiliation info available
Del Carlo M
No affiliation info available
Gallina-Toschi T
No affiliation info available
Lercker G
No affiliation info available
Compagnone D
No affiliation info available
Fernández-Gutiérrez A
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidDrug StabilityElectrochemistryFree Radical ScavengersIridoidsLignansOlive OilOxidation-ReductionPhenolsPhenylethyl AlcoholPlant OilsSpectrometry, Mass, Electrospray Ionization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16277383

Citation

Carrasco-Pancorbo, A, et al. "Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil." Journal of Agricultural and Food Chemistry, vol. 53, no. 23, 2005, pp. 8918-25.
Carrasco-Pancorbo A, Cerretani L, Bendini A, et al. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J Agric Food Chem. 2005;53(23):8918-25.
Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., Lercker, G., Compagnone, D., & Fernández-Gutiérrez, A. (2005). Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. Journal of Agricultural and Food Chemistry, 53(23), 8918-25.
Carrasco-Pancorbo A, et al. Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil. J Agric Food Chem. 2005 Nov 16;53(23):8918-25. PubMed PMID: 16277383.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. AU - Carrasco-Pancorbo,A, AU - Cerretani,L, AU - Bendini,A, AU - Segura-Carretero,A, AU - Del Carlo,M, AU - Gallina-Toschi,T, AU - Lercker,G, AU - Compagnone,D, AU - Fernández-Gutiérrez,A, PY - 2005/11/10/pubmed PY - 2006/1/6/medline PY - 2005/11/10/entrez SP - 8918 EP - 25 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 23 N2 - Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virgin olive oil (phenyl-ethyl alcohols, lignans, and secoiridoids) by semipreparative high-performance liquid chromatography (HPLC) and identified them using ultraviolet, atmospheric pressure chemical ionization, and electrospray ionization MS detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant capacity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical, by accelerated oxidation in a lipid model system (OSI, oxidative stability instrument), and by an electrochemical method. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16277383/Evaluation_of_the_antioxidant_capacity_of_individual_phenolic_compounds_in_virgin_olive_oil_ DB - PRIME DP - Unbound Medicine ER -