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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
Abstract
The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated. Total hydrophilic phenols and the oleosidic forms of 3,4‐dihydroxyphenolethanol (3,4‐DHPEA) were correlated (r=0.97) with the oxidative stability of virgin olive oil. On the contrary, tocopherols showed low correlation (r=0.05). Purified olive oil with the dialdehydic form of elenolic acid linked to 3,4‐DHPEA, an isomer of oleuropeine aglycon, and 3,4‐DHPEA had good oxidative stability. A synergistic effect was observed in the mixture of 3,4‐DHPEA and its oleosidic forms with α‐tocopherol in purified olive oil by the Rancimat method at 120°C.
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Citations
Cited by
Mechanisms and Factors for Edible Oil Oxidation
Choe, E., & Min, D. B. (2006) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2006.00009.x · Cited by 1,923
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., Selvaggini, R., & Montedoro, G. F. (2009) · Inflammopharmacology · doi:10.1007/s10787-008-8014-y · Cited by 414
Self-citationLeporatti, M. L., & Ivancheva, S. (2003) · Journal of Ethnopharmacology · doi:10.1016/s0378-8741(03)00047-3 · Cited by 323
Phenolic compounds of virgin olive oil: influence of paste preparation techniques
Caponio, F., Alloggio, V., & Gomes, T. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00146-0 · Cited by 309
Metadata
- Authors
- Baldioli, M., Servili, M., Perretti, G., & Montedoro, G. F.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 1996-11
- Volume
- 73
- Issue
- 11
- Pages
- 1589-1593
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W2026597223
- Cited by
- 522
- References
- 0
- FWCI
- 6.58
- Type
- journal article
- Language
- en
- Open access
- closed
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- Baldioli, M., Servili, M., Perretti, G., & Montedoro, G. F. (1996). Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society. https://doi.org/10.1007/bf02523530
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