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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Journal of the American Oil Chemists’ Society volume 73, pages 1589–1593 (1996)Cite this article

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.

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Authors and Affiliations

  1. Istituto di Industrie Agrarie, Università di Perugia, Via S. Costanzo 06126, Perugia, Italy

    M. Baldioli, M. Servili, G. Perretti & G. F. Montedoro

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  1. M. Baldioli
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  2. M. Servili
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  3. G. Perretti
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  4. G. F. Montedoro
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Baldioli, M., Servili, M., Perretti, G. et al. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 73, 1589–1593 (1996). https://doi.org/10.1007/BF02523530

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  • DOI: https://doi.org/10.1007/BF02523530

Key Words

  • α-Tocopherol
  • antioxidant
  • oxidation
  • phenols
  • virgin olive oil