Journal of the American Oil Chemists Society

, Volume 68, Issue 9, pp 669–671

Antioxidant effect of natural phenols on olive oil

Authors

  • George Papadopoulos
    • Faculty of Chemistry, Laboratory of Organic Chemical Technology and Food ChemistryUniversity of Thessaloniki
  • Dimitrios Boskou
    • Faculty of Chemistry, Laboratory of Organic Chemical Technology and Food ChemistryUniversity of Thessaloniki
Article

DOI: 10.1007/BF02662292

Cite this article as:
Papadopoulos, G. & Boskou, D. J Am Oil Chem Soc (1991) 68: 669. doi:10.1007/BF02662292

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.

Key Words

Antioxidant activityolive oilphenolspolar fractionprotection factor

Copyright information

© American Oil Chemists' Society 1990