The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidant effect of natural phenols on olive oil
Abstract
The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil. Hydroxytyrosol and caffeic acid showed protection factors greater than BHT. Protocatechuic and syringic acid were also found to have antioxidant activity. Tyrosol, p‐hydroxyphenylacetic acid, o‐coumaric acid, p‐coumaric acid, p‐hydroxybenzoic acid and vanillic acid had very little or no effect, and their contribution to the stability of the oil is negligible.
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Citations
Cites
Gutfinger, T. (1981) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02659771 · Cited by 1,189
Separation and concentration of natural antioxidants from the rape of olives
Sheabar, F. Z., & Neéman, I. (1988) · Journal of the American Oil Chemists Society · doi:10.1007/bf02544526 · Cited by 55
Cited by
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Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
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
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
- Papadopoulos, G., & Boskou, D.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 1991-09
- Volume
- 68
- Issue
- 9
- Pages
- 669-671
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W2074999687
- Cited by
- 353
- References
- 2
- FWCI
- 2.83
- Type
- journal article
- Language
- en
- Open access
- closed
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- Papadopoulos, G., & Boskou, D. (1991). Antioxidant effect of natural phenols on olive oil. Journal of the American Oil Chemists' Society. https://doi.org/10.1007/bf02662292
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
