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Chemistry of Natural Compounds

, Volume 41, Issue 1, pp 22–26 | Cite as

Application of Cyclodextrins to the Extraction of Antioxidant Compounds from Olive Oil

  • E. Efmorfopoulou
  • P. Rodis
Article

Abstract

Olive oil contains powerful antioxidant compounds which impart stability, contribute to various properties of it, and are valuable from the nutritional point of view. Their extraction with as mild conditions as possible led to its investigation using cyclodextrins as a tool. The inclusion ability of α-, β-, and γ-CD was estimated, and it has been demonstrated that the small cavity of α-CD as well as the wide one of γ-CD could enclose less effectively the antioxidant compounds of olive oil than the intermediate in shape cavity of β-CD. The highest yields of antioxidant compounds were achieved when olive oil was mixed with a 2%aqueous solution of β-CD and the resulting precipitate was treated with ethyl alcohol.

Key words

α- β- γ-cyclodextrin trans-cinnamic acid olive oil antioxidants 

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Copyright information

© Springer Science+Business Media, Inc. 2005

Authors and Affiliations

  • E. Efmorfopoulou
    • 1
  • P. Rodis
    • 1
  1. 1.Department of Food Science and TechnologyAgricultural University of AthensAthensGreece

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