High throughput flow injection bioluminometric method for olive oil antioxidant capacity

Food Chemistry

Volumn 109, Issue 2, 2008, Pages 455-461

  Minioti, Katerina S ^a   Georgiou, Constantinos A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Flow injection; Food quality control; Olive oil; Total antioxidant capacity

Indexed keywords

4 IODOPHENOL; ANTIOXIDANT; GALLIC ACID; HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; LUMINOL; METHANOL; OLIVE OIL; PHENOL DERIVATIVE; PHOSPHATE; UNCLASSIFIED DRUG; WATER;

ACCURACY; ANTIOXIDANT ACTIVITY; ARTICLE; AUTOMATION; BIOLUMINESCENCE; CALCULATION; CONCENTRATION RESPONSE; CULTIVAR; FLOW INJECTION ANALYSIS; FLOW RATE; FOOD QUALITY; HIGH THROUGHPUT SCREENING; HYDROPHILICITY; INFRARED RADIATION; OXIDATION; QUALITY CONTROL;

ARMORACIA RUSTICANA;

EID: 39749170414     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.077     Document Type: Article

References (30)

1. F. Angerosa N. D’ Alessandro P. Konstantinou L. Di Giacinto GC-RIS Evaluation of phenolic-compounds in virgin olive oil Journal of Agricultural and Food Chemistry 43 1995 1802 1807
2. M. Battino A. Politi S. Bompadre J. Scalzo B. Mezzetti Improved FIA-ABTS assay for measuring total antioxidant activity (TAA) of verdicchio wines (VW), extra virgin olive oil (EVOO) and fruits Free Radical Biology and Medicine 36 2004 S127
3. Α. Bendini L. Cerretani S. Vecchi A. Carrasco-Pancorbo G. Lercker 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 2006 4880 4887
4. A. Bianco F. Coccioli M. Guiso C. Marra The occurrence in olive oil of a new class of phenolic compounds: Hydroxyl-isochromans Food Chemistry 77 2002 405 411
5. D. Boskou G. Blekas M. Tsimidou Phenolic compounds in olive oil and olives Current Topics in Nutraceutical Research 3 2005 125 136
6. M. Brenes A. García P. García J.J. Ríos A. Carrido Phenolic compounds in Spanish olive oils Journal of Agricultural and Food Chemistry 47 1999 3535 3540
7. L. Cabrini V. Barzanti D. Fiorentini G. Grossi B. Tolomelli L. Zambonin Antioxidants and total peroxyl radical-trapping ability of olive and seed oils Journal of Agricultural and Food Chemistry 49 2001 6026 6032
8. C. Capannesi I. Palchetti M. Mascini A. Parenti Electrochemical sensor and biosensor for polyphenols detection in olive oils Food Chemistry 71 2000 553 562
9. A. Carrasco-Pancorbo L. Cerretani A. Bendini A. Segura-Carretero M. Del Carlo T. Gallina-Toschi Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil Journal of Agricultural and Food Chemistry 53 2005 8918 8925
10. M. Croston J. Langston R. Sangoi K.S.V. Santhanam Catalytic oxidation of p -toluidine at multiwalled functionalized carbon nanotubes International Journal of Nanoscience 1 2002 277 283
11. A. De Leonardis V. Macciola M. De Felice Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid International Journal of Food Science and Technology 35 2000 371 375
12. J.C. Espin C. Soler-Rivas H.J. Wichers Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphellyl-1-picrylhydrazyl radical Journal of Agricultural and Food Chemistry 48 2000 648 656
13. S. Gorinstein O. Martin-Belloso E. Katrich A. Lojek M. Ciz N. Gligelmo-miguel Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests Journal of Nutritional Biochemistry 14 2003 154 159
14. K. Hrncirik S. Fritsche Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil European Journal of Lipid Science and Technology 106 2004 540 549
15. D. Huang B. Ou R.L. Prior The chemistry behind antioxidant capacity assays Journal of Agricultural and Food Chemistry 53 2005 1841 1856
16. A.D. Ilyina J.L.M. Hernández J.E.M. Benavides B.H.L. Luján E.S. Bogatcheva J.R. García Determination of phenol using an enhanced chemiluminescent assay Luminescence 18 2003 31 36
17. C. Kaur H.C. Kapoor Antioxidants in fruits and vegetables -- The millenium’s health International Journal of Food Science and Technology 36 2001 703 725
18. T. Keceli M.H. Gordon The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil Journal of the Science of Food and Agriculture 81 2001 1391 1396
19. S. Mannimo S. Buratti M.S. Cosio N. Pellegrini Evaluation of the ‘antioxidant power’ of olive oils based on a FIA system with amperometric detection Analyst 124 1999 1115 1118
20. G. Montedoro M. Servili M. Baldioni E. Miniati Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC Journal of Agricultural and Food Chemistry 40 1992 1571 1576
21. A. Nyska R. Kohen Oxidative stress phenomena, antioxidants, redox reactions, and methods for their quantification Toxicological Pathology 30 2002 620 650
22. K. Papadopoulos T. Triantis E. Yannakopoulou A. Nikokavoura D. Dimotikali Comparative studies on the antioxidant activity of aqueous extracts of olive oils and seed oils using chemiluminescence Analytica Chimica Acta 266 2003 41 47
23. N. Pellegrini M. Serafini B. Colombi D. Del Rio S. Salvatore M. Bianchi Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays Journal of Nutrition 133 2003 2812 2819
24. N. Pellegrini F. Visioli S. Buratti F. Brighenti Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating Journal of Agricultural and Food Chemistry 49 2001 2532 2538
25. M. Rossi C. Alamprese S. Ratti Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying Food Chemistry 102 2007 812 817
26. A.M. Sakharov I.P. Skibida Chemical model of oxidases CuI-catalyzed oxidation of secondary alcohols by dioxygen Russian Chemical Bulletin 44 1995 1872 1878
27. F. Saura-Calixto I. Coni Antioxidant capacity of the Spanish Mediterranean diet Food Chemistry 94 2006 442 447
28. S. Silva L. Gomes F. Leitao A.V. Coelho L.V. Boas Phenolic compounds and antioxidant activity of Olea europaea L. fruits and leaves Food Science and Technology International 12 2006 385 395
29. G.I. Tonga A.R. Tonga M. Franconi C. Marra M. Guiso Olive oil isochromans inhibit human platelet reactivity Journal of Nutrition 133 2003 2532 2536
30. A. Valavanidis C. Nisiotou Y. Papageorgiou I. Kremli N. Satravelas N. Zinieris Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment Journal of Agricultural and Food Chemistry 52 2004 2358 2365