Abstract
Polyphenols were extracted from the rape of Israeli olive oil using hexane, acetone and ethanol in a simple sequential procedure yielding three fractions (A,B,C). Fraction A (extracted with hexane) contained few polyphenols (0.05%), while Fraction B (extracted with acetone) and Fraction C (extracted with ethanol) contained about 5% polyphenols each. Fractions B and C were also found to contain the highest ortho-di-phenol concentration (about 3%). The addition of purified Fraction B at a level of 100 ppm to refined olive or soybean oils partially inhibited the oxidative deterioration when the oils were stored in the dark at 100 C.
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Sheabar, F.Z., Neeman, I. Separation and concentration of natural antioxidants from the rape of olives. J Am Oil Chem Soc 65, 990–993 (1988). https://doi.org/10.1007/BF02544526
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DOI: https://doi.org/10.1007/BF02544526