Advertisement

Journal of the American Oil Chemists Society

, Volume 68, Issue 9, pp 669–671 | Cite as

Antioxidant effect of natural phenols on olive oil

  • George Papadopoulos
  • Dimitrios Boskou
Article

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 activity olive oil phenols polar fraction protection factor 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Vazquez Roncero, A., C. Janer del Valle and M.L. Janer del Valle,Grasas Aceites 24:350 (1973).Google Scholar
  2. 2.
    Solinas, M., and A. Cichelli,Riv. Soc. Ital Scienza Alim. 4:223 (1982).Google Scholar
  3. 3.
    Constante, G., C. Vela and V. Roncero,Grasas Aceites 31:85 (1980).Google Scholar
  4. 4.
    Cortesi, N., A. Ponziani and E. Fedeli,Riv. Ital. Sostanze Grasse 58:108 (1981).Google Scholar
  5. 5.
    Cortesi, N., and E. Fedeli,Ibid. 60:341 (1983).Google Scholar
  6. 6.
    Montedoro, G., and C. Cantarelli,Ibid. 46:113 (1969).Google Scholar
  7. 7.
    Gutfinger T.,J. Am. Oil Chem. Soc. 58:966 (1981).Google Scholar
  8. 8.
    Sheabar, F., and I. Neeman,Ibid. 65:990 (1988).CrossRefGoogle Scholar
  9. 9.
    Solinas, M., and A. Cichelli,Riv. Soc. Ital. Scienza Alim. 3:159 (1981).Google Scholar
  10. 10.
    Tamura, S., K. Okuma and H. Tadahiko,J. Agric. Soc. Japan 27:318 (1953);Chem. Abst. 50:6401 (1956).Google Scholar
  11. 11.
    Bycroft, B.W., A. Hassaniali-Walji, A.W. Johnson and T.J. King,J. Chem. Soc, C:1686 (1970).Google Scholar
  12. 12.
    Freeman, J.H.,J. Am. Chem. Soc. 74:6257 (1952).CrossRefGoogle Scholar
  13. 13.
    Constante, G., and V. Roncero,Grasas Aceites 31:237 (1980).Google Scholar
  14. 14.
    Official and Tentative Methods of the American Oil Chemists' Society, American Oil Chemists' Society, Champaign, Illinois, 1969, Method Cd 8-53.Google Scholar
  15. 15.
    Sontag, N.O.V., inBailey's Industrial Oil and Fat Products, edited by D. Swern, John Wiley and Sons, NY, 1979, p. 155.Google Scholar
  16. 16.
    Cortesi, N., E. Fedeli and E. Tiscornia,Riv. Ital Sostanze Grasse 62:281 (1985).Google Scholar
  17. 17.
    Solinas, M., L. Giovacchino and A. Mascolo,Ibid. 55:19 (1978).Google Scholar

Copyright information

© American Oil Chemists' Society 1990

Authors and Affiliations

  • George Papadopoulos
    • 1
  • Dimitrios Boskou
    • 1
  1. 1.Faculty of Chemistry, Laboratory of Organic Chemical Technology and Food ChemistryUniversity of ThessalonikiThessalonikiGreece

Personalised recommendations