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Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions



Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions



Journal of Agricultural and Food Chemistry 54(13): 4880-4887



The antioxidant activity of the phenolic fraction of extra virgin olive oil was assessed in samples that had a decreasing content of antioxidants in the presence and absence of copper ions as a catalyst of autoxidation. The oxidation process was evaluated by measuring primary and secondary oxidation products. Changes in phenols and tocopherols were investigated by high-performance liquid chromatography. Both the total phenol content and their antioxidant activity were monitored by spectrophotometric assays (with Folin-Ciocalteu and ABTS*+ reagents). The important role of phenolic compounds (particularly the o-diphenols) in protection from autoxidation was confirmed. However, the tocopherols were more quickly consumed in oils that had the lowest content of o-diphenols, which also showed evidence of an ability to chelate copper. In particular, a dramatic decrease was observed in the isomeric form of decarboxymethyl-oleuropein aglycone after addition of the metal, despite its significant increase in samples stored in the absence of copper.

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Accession: 016800894

Download citation: RISBibTeXText

PMID: 16787043

DOI: 10.1021/jf060481r


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