Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions
详细信息 查看全文
- 作者：Alessandra Bendini ; Lorenzo Cerretani ; Samuele Vecchi ; Alegria Carrasco-Pancorbo ; and Giovanni Lercker
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：June 28, 2006
- 年：2006
- 卷：54
- 期：13
- 页码：4880 - 4887
- 全文大小：92K
- 年卷期：v.54,no.13(June 28, 2006)
- ISSN：1520-5118
文摘
The antioxidant activity of the phenolic fraction of extra virgin olive oil was assessed in samples thathad a decreasing content of antioxidants in the presence and absence of copper ions as a catalystof autoxidation. The oxidation process was evaluated by measuring primary and secondary oxidationproducts. Changes in phenols and tocopherols were investigated by high-performance liquidchromatography. Both the total phenol content and their antioxidant activity were monitored byspectrophotometric assays (with Folin-Ciocalteu and ABTS
+ reagents). The important role of phenoliccompounds (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, whichalso showed evidence of an ability to chelate copper. In particular, a dramatic decrease was observedin the isomeric form of decarboxymethyl-oleuropein aglycone after addition of the metal, despite itssignificant increase in samples stored in the absence of copper.Keywords: Virgin olive oil; phenolic compounds; lipid oxidation; antioxidant activity; metal-chelatingability
+ reagents). The important role of phenoliccompounds (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, whichalso showed evidence of an ability to chelate copper. In particular, a dramatic decrease was observedin the isomeric form of decarboxymethyl-oleuropein aglycone after addition of the metal, despite itssignificant increase in samples stored in the absence of copper.Keywords: Virgin olive oil; phenolic compounds; lipid oxidation; antioxidant activity; metal-chelatingability