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Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
J Agric Food Chem. 2006 Jun 28; 54(13):4880-7.JA

Abstract

The antioxidant activity of the phenolic fraction of extra virgin olive oil was assessed in samples that had a decreasing content of antioxidants in the presence and absence of copper ions as a catalyst of autoxidation. The oxidation process was evaluated by measuring primary and secondary oxidation products. Changes in phenols and tocopherols were investigated by high-performance liquid chromatography. Both the total phenol content and their antioxidant activity were monitored by spectrophotometric assays (with Folin-Ciocalteu and ABTS*+ reagents). The important role of phenolic compounds (particularly the o-diphenols) in protection from autoxidation was confirmed. However, the tocopherols were more quickly consumed in oils that had the lowest content of o-diphenols, which also showed evidence of an ability to chelate copper. In particular, a dramatic decrease was observed in the isomeric form of decarboxymethyl-oleuropein aglycone after addition of the metal, despite its significant increase in samples stored in the absence of copper.

Authors+Show Affiliations

Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, I-47023 Cesena (FC), Italy. bendini@alma.unibo.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16787043

Citation

Bendini, Alessandra, et al. "Protective Effects of Extra Virgin Olive Oil Phenolics On Oxidative Stability in the Presence or Absence of Copper Ions." Journal of Agricultural and Food Chemistry, vol. 54, no. 13, 2006, pp. 4880-7.
Bendini A, Cerretani L, Vecchi S, et al. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. J Agric Food Chem. 2006;54(13):4880-7.
Bendini, A., Cerretani, L., Vecchi, S., Carrasco-Pancorbo, A., & Lercker, G. (2006). Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. Journal of Agricultural and Food Chemistry, 54(13), 4880-7.
Bendini A, et al. Protective Effects of Extra Virgin Olive Oil Phenolics On Oxidative Stability in the Presence or Absence of Copper Ions. J Agric Food Chem. 2006 Jun 28;54(13):4880-7. PubMed PMID: 16787043.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. AU - Bendini,Alessandra, AU - Cerretani,Lorenzo, AU - Vecchi,Samuele, AU - Carrasco-Pancorbo,Alegria, AU - Lercker,Giovanni, PY - 2006/6/22/pubmed PY - 2006/8/11/medline PY - 2006/6/22/entrez SP - 4880 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 13 N2 - The antioxidant activity of the phenolic fraction of extra virgin olive oil was assessed in samples that had a decreasing content of antioxidants in the presence and absence of copper ions as a catalyst of autoxidation. The oxidation process was evaluated by measuring primary and secondary oxidation products. Changes in phenols and tocopherols were investigated by high-performance liquid chromatography. Both the total phenol content and their antioxidant activity were monitored by spectrophotometric assays (with Folin-Ciocalteu and ABTS*+ reagents). The important role of phenolic compounds (particularly the o-diphenols) in protection from autoxidation was confirmed. However, the tocopherols were more quickly consumed in oils that had the lowest content of o-diphenols, which also showed evidence of an ability to chelate copper. In particular, a dramatic decrease was observed in the isomeric form of decarboxymethyl-oleuropein aglycone after addition of the metal, despite its significant increase in samples stored in the absence of copper. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16787043/Protective_effects_of_extra_virgin_olive_oil_phenolics_on_oxidative_stability_in_the_presence_or_absence_of_copper_ions_ L2 - https://doi.org/10.1021/jf060481r DB - PRIME DP - Unbound Medicine ER -