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Polyphenols in olive oils

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Journal of the American Oil Chemists Society

Abstract

The levels of total polyphenols and o-diphenols were determined in virgin oils and in chloroform/methanol-extracted oils. The solventextracted oils were richer in polyphenols than the virgin oils. High polyphenol content was associated with a high resistance to oxidation of the oils. A linear relationship was found between polyphenol content and the oxidative stability of the virgin oils during storage at 60 C. After removal of the polyphenols, the oxidative stability of the oils decreased considerably and seemed to depend on polyunsaturated fatty acid concentration.

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Authors and Affiliations

  1. Department of Food Engineering and Biotechnology, Technicon—Israel Institute of Technology, 32000, Haifa, Israel

    T. Gutfinger

Authors
  1. T. Gutfinger
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Gutfinger, T. Polyphenols in olive oils. J Am Oil Chem Soc 58, 966–968 (1981). https://doi.org/10.1007/BF02659771

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  • DOI: https://doi.org/10.1007/BF02659771

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