Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract

Food Science and Technology International

Volumn 13, Issue 6, 2007, Pages 413-421

  Andrikopoulos, N K ^a   Salta, F N ^a   Mylona, A ^a   Chiou, A ^a   Boskou, G ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Antioxidants; Oleuropein; Olive leaves; Polyphenols; Vegetable oils

Indexed keywords

BIOASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; PHENOLS;

ANTIOXIDANT CAPACITY; ANTIOXIDANTS; HYDROXYTYROSOL;

VEGETABLE OILS;

ELAEIS; HELIANTHUS;

EID: 41149103477     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208089563     Document Type: Article

References (42)

1. Abdalla E.A. and Roozen, J.P. (1999). Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry 64: 323-329.
2. Andrikopoulos N.K., Antonopoulou S. and Kaliora A.C. (2002). Oleuropein inhibits LDL oxidation induced by cooking oil frying by products and platelet aggregation induced by platelet-activating factor. Lebensmittel Wissenschaft und Technologie 35: 479-484.
3. Assimopoulou A.N., Boskou D. and Papageorgiou V.P. (2004). Antioxidant activities of alkannin, shikonin and Alkanna tinctoria root extracts in oil substrates. Food Chemistry 87 (3). 433-438.
4. Bandoniene D., Venskutonis P.R., Gruzdiene D. and Murkovic M. (2002). Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. European Journal of Lipid Science and Technology 104 (5). 286-292.
5. Beddows C.G., Jagait C. and Kelly M.J. (2000). Preservation of -tocopherol in sunflower oil by herbs and spices, International Journal of Food Science and Nutrition 51: 327-339.
6. Bonilla F., Mayen M., Merida J. and Medina M. (1999). Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants. Food Chemistry 66 (2). 209-215.
7. Boskou G., Salta F.N., Chrysostomou S., Mylona A., Chiou A. and Andrikopoulos N.K. (2006). Antioxidant capacity and phenolic profile of table olives from the greek market. Food Chemistry 94: 558-564.
8. Che Man Y.B. and Jaswir I. (1999). Effects of natural and synthetic antioxidants on changes in refined bleached and deodorized palm olein during deep - fat frying of potato chips, Journal American Oil Chemistry Society 76: 331-339.
9. De Leonardis A., Macciola V., Lembo G., Aretini A. and Nag A. (2007). Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater. Food Chemistry 100 (3). 998-1004.
10. Furneri P.M., Marino A., Saija A., Uccella N. and Bisignano G. (2002). In vitro antimycoplasmal activity of oleuropein. International Journal of Antimicrobial Agents 20 (4). 293-296.
11. Gariboldi P., Jommi G. and Verotta L. (1986). Secoiridoids from Olea Europaea, Phytochemistry 25 (4). 865-896.
12. Gertz C., Klostermann S. and Kochhar S.P. (2000). Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. European Journal of Lipid Science and Technology 102 (11). 543-551.
13. Giese J. (1996). Antioxidants. Tools for preventing lipid oxidation, Food Technology 50: 73-81.
14. Gordon M.H. and Kourimska L. (1995). The effect of antioxidants on changes in oils during heating and deep frying. Journal of the Science of Food and Agriculture 68: 347-353.
15. Gordon M.H., Paiva-Martins F. and Almeida M. (1995). Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. Journal of Agricultural and Food Chemistry 49: 2480-2485.
16. Gutfinger T. (1980). Polyphenols in olive oils. Journal American Oil Chemistry Society 58: 966-968.
17. Houhoula D.P., Oreopoulou V. and Tzia C. (2003). Antioxidant efficiency of oregano during frying and storage of potato chips. Journal of the Science of Food and Agriculture 83: 1499-1503.
18. JECFA, Joint FAO/WHO Expert Committee on Food Additives (2005). General Standard For Food Additives. Codex Alimentarius Commission Standard Document CAC/STAN 192-1995, Rev. 6. ( http://www.eda-life.ru/_Files_/File/ppZ3.pdf, visited 18 August 2007 ).
19. Kalogeropoulos N., Chiou A., Mylona A., Ioannou M.S. and Andrikopoulos N.K. (2007). Recovery and distribution of natural antioxidants (a-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil. Food Chemistry 100: 509-517.
20. Keys A. (1995). Mediterranean diet and public health: Personal reflections. American Journal of Clinical Nutrition 61: 1321S - 1323S.
21. Kris-Etherton P.M., Hecker K.D., Bonanome A., Coval S.M., Binkoski A.E., Hilpert K.F., Griel A.E. and Etherton T.D. (2002). Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine 113 (9B). 71-88.
22. Lanfer-Marquez U.M., Barros R.M.C. and Sinnecker P. (2005). Antioxidant activity of chlorophylls and their derivatives, Food Research. International 38: 885-891.
23. Lee J., Lee S., Lee H., Park K. and Choe E., (2002). Spinach (Spinacia oleracea) Powder as a Natural Food-Grade Antioxidant in Deep-Fat-Fried Products. Journal of Agricultural and Food Chemistry 50: 5664-5669.
24. Lolos M., Oreopoulou V. and Tzia C. (1999). Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants. Journal of the Science of Food and Agriculture 79: 1524-1528.
25. Manna C., Migliardi V., Golino P., Scognamiglio A., Galletti P., Chiariello M. and Zappia V. (2004). Oleuropein prevents oxidative myocardial injury induced by ischemia and reperfusion. The Journal of Nutrional Biochemistry 15 (8). 461-466.
26. Miles E.A., Zoubouli P. and Calder P.C. (2005). Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures. Nutrition 21 (3). 389-394.
27. Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B. and Bartsch H. (2000). Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food and Chemical Toxicology 38: 647-659.
28. Polzonetti V., Egidi D., Vita A., Vincenzetti S. and Natalini P. (2004). Involvement of oleuropein in (some) digestive metabolic pathways. Food Chemistry 88 (1). 11-15.
29. Saenz M.T., Garcia M.D., Ahumada M.C. and Ruiz V. (1998). Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil. Il Farmaco 53 (6). 448-449.
30. Shyamala B.N., Gupta S., Jyothi Lakshmi A. and Prakash J. (2005). Leafy vegetable extracts - antioxidant activity and effect on storage stability of heated oil. Innovative Food Science and Emerging Technologies 6 (2). 239-245.
31. Simopoulos A. (2001). The Mediteranean Diets: What is so important about the diet of Greece? The scientific evidence. Journal of Nutrition 131: 3065S - 3073S.
32. Soleas G., Diamandis E., Karumanchiri A. and Goldberg D. (1997). A multiresidue derivatization gas chromatographic assay for fifteen phenolic constituents with mass selective detection. Analytical Chemistry, 69: 4405-4409.
33. Soler- Rivas C., Espn J.C. and Wichers H.J. (2000). Oleuropein and related compounds. Journal of the Science of Food and Agriculture 80: 1013-1023.
34. Somova L.I., Shode F.O., Ramnanan P. and Nadar A. (2003). Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. Journal of Ethnopharmacology 84 (2-3). 299-305.
35. Tapiero H., Tew K.D., Nguyen Ba G. and Mathe G. (2002). Polyphenols: do they play a role in the prevention of human pathologies ? Biomedicine and Pharmacotherapy 56: 200-207.
36. Tian, L.L. and White, P.J. (1994). Antipolymerization activity of oat extract in soy bean and cottonseed oils under frying conditions. Journal of the American Oil Chemists Society 71: 1087-1094.
37. Trichopoulou A. and Lagiou P. (1997). Healthy traditional Mediterranean diet: An expression of culture, history and lifestyle. Nutrition Reviews 55: 383-389.
38. Visioli F. Bellosta S. and Galli C. (1998 a). Oleuropein, the bitter principles of olives, enhances nitric oxide production by mouse macrophages. Life Sciences 62 (6). 541-546.
39. Visioli F., Bellomo G. and Galli C., (1998 b). Free radical scavenging properties of olive oil polyphenols. Biochemical and Biophysical Research Communications 247: 60-64.
40. Warner K. (2002). Chemistry of frying fats. In: Akoh C.C. and Min D.B. (eds), Food Lipids: Chemistry, Nutrition and Biotechnology. New York: Marcel Dekker, pp. 167-180.
41. Yanislieva V.N., Marinova E.M., Marekov I.N. and Gordon M.H. (1997). Effect of ethanol extract from summer savory (Saturejae hortensis L) on the stability of sunflower oil at frying temperature, Journal of the Science of Food and Agriculture 74: 524-530.
42. Zandi P. and Gordon M.H. (1999). Antioxidant activity of extracts from old tea leaves. Food Chemistry 64: 285-288.