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Antioxidant effect of natural phenols on olive oil

  • Published:
Journal of the American Oil Chemists Society

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.

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Authors and Affiliations

  1. Faculty of Chemistry, Laboratory of Organic Chemical Technology and Food Chemistry, University of Thessaloniki, 54006, Thessaloniki, Greece

    George Papadopoulos & Dimitrios Boskou

Authors
  1. George Papadopoulos
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  2. Dimitrios Boskou
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Papadopoulos, G., Boskou, D. Antioxidant effect of natural phenols on olive oil. J Am Oil Chem Soc 68, 669–671 (1991). https://doi.org/10.1007/BF02662292

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  • DOI: https://doi.org/10.1007/BF02662292

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