Journal of the American Oil Chemists’ Society

, Volume 73, Issue 11, pp 1589–1593

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

  • M. Baldioli
  • M. Servili
  • G. Perretti
  • G. F. Montedoro
Article

DOI: 10.1007/BF02523530

Cite this article as:
Baldioli, M., Servili, M., Perretti, G. et al. J Am Oil Chem Soc (1996) 73: 1589. doi:10.1007/BF02523530

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.

Key Words

α-Tocopherolantioxidantoxidationphenolsvirgin olive oil

Copyright information

© AOCS Press 1996

Authors and Affiliations

  • M. Baldioli
    • 1
  • M. Servili
    • 1
  • G. Perretti
    • 1
  • G. F. Montedoro
    • 1
  1. 1.Istituto di Industrie AgrarieUniversità di PerugiaPerugiaItaly