Validation of the oxygen radical absorbance capacity (ORAC) parameter as a new index of quality and stability of virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 10, 2002, Pages 977-982

  Ninfali, Paolino ^b   Bacchiocca, Mara ^b   Biagiotti, Enrica ^b   Servili, Maurizio ^a   Montedoro, Gianfrancesco ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF URBINO   (Italy)

Author keywords

Extra virgin olive oils; Induction period; Lipoperoxidation; Oxygen radical absorbance capacity; Phenolic compounds; Tocopherol; carotene

Indexed keywords

EXTRACTION; FREE RADICALS; HEALTH CARE; NUTRITION; PHENOLS; REGRESSION ANALYSIS;

CAROTENE; INDUCTION PERIOD; LUTEIN; OXYGEN RADICAL ABSORBANCE CAPACITY; TOCOPHEROL; VIRGIN OLIVE OIL;

ESSENTIAL OILS;

EID: 0036805526     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0590-7     Document Type: Article

References (32)

1. Keys, A., Mediterranean Diet and Public Health: Personal Reflections, Am. J. Clin. Nutr. 61:1321S-1323S (1995).
2. Willett, W.C., F. Sacks, A. Trichopoulou, G. Drescher, A. Ferro-Luzzi, E. Helsing, and D. Trichopoulos, Mediterranean Diet Pyramid: Cultural Model for Healty Eating, Ibid. 61:1402S-1406S (1995).
3. Tiscornia, E., M. Forina, and F. Evangelisti, Composizione Chimica dell'Olio di Oliva e sue Variazioni Indotte dal Processo di Rettificazione, Riv. Ital. Sostanze Grasse 59:519-556 (1982).
4. Montedoro, G.F., M. Servili, M. Baldioli, and E. Miniati, Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 1. Their Extraction, Separation, and Quantitative and Semi-quantitative Evaluation by HPLC, J. Argric. Food Chem. 40:1571-1576 (1992).
5. Montedoro, G.F., M. Servili, M. Baldioli, R. Selvaggini, E. Miniati, and A. Macchioni, Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterizations of Secoiridoid Derivatives, Ibid. 41:2228-2234 (1993).
6. Nergiz, C., and K. Ünal, Determination of Phenolic Acids in Virgin Olive Oil, Food Chem. 39: 237-240 (1991).
7. Vazquez Roncero, A., Phenolic Products in Olive Oil and Their Influence on the Oil Characteristics, Rev. Fr. Corps Gras 25: 21-26 (1998).
8. Papadopoulos, G., and D. Boskou, Antioxidant Effect of Natural Phenols on Olive Oil, J. Am. Oil Chem. Soc. 68: 669-671 (1991).
9. Bacchiocca, M., G. Aluigi, M. Servili, A.L. Begliomini, G.F. Montedoro, and P. Ninfali, Convalida del Metodo ORAC nella Previsione della Stabilità dell' Olio Extra Vergine di Oliva, Riv. Ital. Sost. Grasse 78:151-155 (2001).
10. Bacchiocca, M., E. Biagiotti, M. Ambrogetti, and P. Ninfali, Ossidazione degli Oli Extra Vergini di Oliva in Atmosfera Controllata, Ind. Alim. 40:1-5 (2001).
11. Servili, M., M. Baldioli, E. Miniati, and G.F. Montedoro, Antioxidant Activity of New Phenolic Compounds Extracted from Virgin Olive Oil and Their Interaction with α-Tocopherol and β-Carotene, Riv. Ital. Sostanze Grasse 73:55-59 (1996).
12. Baldioli, M., M. Servili, G. Perretti, and G.F. Montedoro, Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oil, J. Am. Oil Chem. Soc. 73:1589-1593 (1996).
13. Montedoro, G.F., M. Servili, M. Baldioli, and E. Miniati, Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 2. Initial Characterization of the Hydrolyzable Fraction, J. Agric. Food Chem. 40:1577-1580 (1992).
14. Wang, H., G. Cao, and R.L. Prior, Total Antioxidant Capacity of Fruits, J. Agric. Food Chem. 44:701-705 (1996).
15. Rice-Evans, C.A., N.J. Miller, and G. Paganga, Antioxidant Properties of Phenolic Compounds, Trends Plant. Sci. 2:152-159 (1997).
16. Ninfali, P., E. Biagiotti, M. Bacchiocca, L. Avanzi, S. Vertuani, and S. Manfredini, Antioxidant Capacity of Agrofoods and Natural or Synthesized Antioxidants Compounds, Ind. Alim. 41: 257-261 (2002).
17. Cao, G., S.L. Booth, J.A. Sadowiski, and R.L. Prior, Increase in Human Plasma Antioxidant Capacity After Consumption of Controlled Diets High in Fruit and Vegetables, Am. J. Clin. Nutr. 68:1081-1087 (1998).
18. Ninfali, P., G. Aluigi, M. Bacchiocca, and M. Magnani, Antioxidant Capacity of Extra Virgin Olive Oils, J. Am. Oil Chem. Soc. 78:243-247 (2001).
19. Cao, G., H.M. Alessio, and R.G. Cutler, Oxygen-Radical Absorbance Capacity Assay for Antioxidants, Free Rad. Biol. Med. 14:303-311 (1993).
20. Laubli, M., and P.A. Bruttel, Determination of the Oxidative Stability of Fats and Oils: Comparison Between the Active Oxygen Method (AOCS Cd 12-57) and the Rancimat Method, J. Am. Oil Chem. Soc. 63:792-795 (1986).
21. AOCS Official Method, Oil Stability Index (OSI), Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., Champaign, 1993, Cd 12b-92.
22. Singleton, V.L., and J. Rossi, A Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents, Am. J. Enol. Vitic. 16:144-158 (1965).
23. Arnow, L.E., Colorimetric Determination of the Components of 3,4-Dihydroxyphenyl Alanine-Tyrosine Mixture, J. Biol. Chem. 118:531-537 (1937).
24. EC 1991 Commission Regulation EC No. 2568/91 July 11, 1991, Official EC Journal L 81 21.10 (1991).
25. Ottaviani, M.F., M. Spallacci, M. Cangiotti, M. Bacchiocca, and P. Ninfali, Electron Paramagnetic Resonance Investigations of Free Radicals in Extra Virgin Olive Oils, J. Agric. Food Chem. 49:3691-3696 (2001).
26. Carlsson, D.J., T. Suprunchuk, and D.M. Wiles, Photooxidation of Unsaturated Oils: Effects of Singlet Oxygen Quenchers, J. Am. Oil Chem. Soc. 53:656-660 (1976).
27. Montedoro, G.F., M. Servili, M. Baldioli, G. Perretti, C. Magnarini, L. Cossignani, and P. Damiani, Characterization of Some Italian Virgin Olive Oils in Relation to Origin Area, Riv. Ital. Sostanze Grasse 72:403-414 (1995).
28. Caldwell, C.R., A Device for the Semiautomatic Determination of Oxygen-Radical Absorbance Capacity, Anal. Biochem. 287: 226-233 (2000).
29. Ninfali, P., and G. Aluigi, Variability of Oxygen Radical Absorbance Capacity (ORAC) in Different Animal Species, Free Radic. Res. 29:399-408 (1998).
30. Cao, G., and R.L. Prior, Postprandial Increases in Serum Antioxidant Capacity in Older Women, J. Appl. Physiol. 89:877-883 (2000).
31. Cao, G., and R.L. Prior, Anthocyanins Are Detected in Human Plasma After Oral Administration of Elderberry Extract, Clin. Chem. 45:574-576 (1999).
32. Cao, G., H.U. Muccitelli, C. Sànchez-Moreno, and R.L. Prior, Anthocyanins Are Absorbed in Glucated Forms in Elderly Women: A Pharmacokinetic Study, Am. J. Clin. Nutr. 73:920-926 (2001).