Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40 C) as compared to accelerated and antiradical assays

Food Chemistry

Volumn 150, Issue , 2014, Pages 374-381

  Mancebo Campos, Vanessa ^a   Salvador, María Desamparados ^a   Fregapane, Giuseppe ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Antioxidant capacity activity; Oxidation; Phenolics; Tocopherol; Virgin olive oil

Indexed keywords

OLIVE OIL; OXIDATION; RATE CONSTANTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; ANTIRADICAL CAPACITIES; EXPONENTIAL DECAY MODELS; PHENOLICS; TOCOPHEROL; VIRGIN OLIVE OIL;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; HYDROXYTYROSOL; OLEUROPEIN; OLEUROPEIN AGLYCONE; TYROSOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FAT CONTENT; LIPID OXIDATION; LIPID PEROXIDATION; LIPID STORAGE; STORAGE TEMPERATURE;

ANTIOXIDANT CAPACITY/ACTIVITY; OXIDATION; PHENOLICS; TOCOPHEROL; VIRGIN OLIVE OIL;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TEMPERATURE;

EID: 84888260239     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.162     Document Type: Article

References (36)

1. M. Antolovich, D.R. Bedgood, A.G. Bishop, D. Jardine, P.D. Prenzler, and K. Robards LC-MS investigation of oxidation products of phenolic antioxidants Journal of Agricultural and Food Chemistry 52 2004 962 971
2. O.I. Aruoma Free radicals, oxidative stress and antioxidants in human health and disease Journal of the American Oil Chemists Society 75 1998 199 212 (Pubitemid 128607978)
3. M. Attya, H. Benabdelkamel, E. Perri, A. Russo, and G. Sindona Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay Molecules 15 2010 8734 8746
4. T. Bakir, B.Y. Beker, I. Sonmezoglu, F. Imer, and R. Apak Antioxidant and pro-oxidant effects of alpha-tocopherol in a linoleic acid-copper(II)-ascorbate system European Journal of Lipid Science and Technology 115 2013 372 376
5. M. Baldioli, M. Servili, G. Perretti, and G.F. Montedoro Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil Journal of the American Oil Chemists Society 73 1996 1589 1593 (Pubitemid 126525445)
6. G. Blekas, M. Tsimidou, and D. Boskou Contribution of α-tocopherol to olive oil stability Food Chemistry 52 1995 289 294
7. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use a free radical method to evaluate antioxidant activity LWT-Food Sciences and Technology 28 1995 25 30
8. A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, M. Del Carlo, T. Gallina-Toschi, G. Lercker, D. Compagnone, and A. Fernández-Gutiérrez Evaluation of antioxidant capacity of individual phenolic compounds in virgin olive oil Journal of Agricultural and Food Chemistry 53 2005 8918 8925 (Pubitemid 41735653)
9. A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, G. Lercker, and A. Fernández-Gutiérrez Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils Journal of Agricultural and Food Chemistry 55 2007 4771 4780 (Pubitemid 46960905)
10. L. Di Giovacchino, M.R. Mucciarella, N. Costantini, M.L. Ferrante, and G. Surricchio Use of nitrogen to improve stability of virgin olive oil during storage Journal of the American Oil Chemists Society 79 2002 339 344 (Pubitemid 34434043)
11. J.C. Espín, C. Soler-Rivas, and H.J. Wichers Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical Journal of Agricultural and Food Chemistry 48 2000 648 656 (Pubitemid 30193984)
12. European Regulation EEC, 2568/91. (1991). on the characteristics of olive oils and their analytical methods. Official Journal of European, Communities. L248/1-L248/83.
13. I. Fki, N. Allouche, and S. Sayadi The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewater for the stabilization of refined oils: A potential alternative to synthetic antioxidants Food Chemistry 93 2005 197 204 (Pubitemid 40724504)
14. E.N. Frankel Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants Journal of Agricultural and Food Chemistry 58 2010 5991 6006
15. S. Gómez-Alonso, V. Mancebo-Campos, M.D. Salvador, and G. Fregapane Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature Food Chemistry 100 2007 36 42
16. F. Gutiérrez Determination of oxidative stability of virgin olive oils: Comparison between Rancimat and AOM methods-Determinación de la estabilidad oxidativa de aceites de oliva vírgenes: Comparación entre el método del Oxígeno Activo (A.O.M.) y el método Rancimat Grasas y Aceites 40 1989 1 5
17. M.Y. Jung, and D.B. Min Effects of alpha-, gamma-, and delta-tocopherols on oxidative stability of soybean oil Journal of Food Science 55 1990 1464 1465
18. A. Kamal-Eldin, and L.A. Appelqvist The chemistry and antioxidant properties of tocopherols and tocotrienols Lipids 31 1996 671 701 (Pubitemid 26240763)
19. M.A. Khan, and F. Shahidi Rapid oxidation of commercial extra virgin olive oil stored under fluorescent light Journal of Food Lipids 6 1999 331 339 (Pubitemid 129614550)
20. D. Krichene, A. Allalout, V. Mancebo-Campos, M.D. Salvador, M. Zarrouk, and G. Fregapane Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions Food Chemistry 121 2010 171 177
21. C.H. Lea On the antioxidant activities of the tocopherols. II. Influence of substrate, temperature and level of oxidation Journal of the Science of Food and Agriculture 11 1960 212 218
22. 13C NMR characterization of new oleuropein aglycones Journal of the Chemical Society Perkin Transactions 1 1995 1519 1523
23. V. Mancebo-Campos, G. Fregapane, and M.D. Salvador Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life European Journal of Lipid Science and Technology 110 2008 969 976
24. R. Mateos, M.M. Domínguez, J.L. Espartero, and A. Cert Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil Journal of Agricultural and Food Chemistry 51 2003 7170 7175
25. P. Ninfali, G. Aluigi, and M. Magnani Antioxidant capacity of extra-virgin olive oils Journal of the American Oil Chemists Society 78 2001 243 247 (Pubitemid 32419478)
26. A. Ouchi, M. Ishikura, K. Konishi, S. Nagaoka, and K. Mukai Kinetic study of the pro-oxidant effect of alpha-tocopherol. Hydrogen abstraction from lipids by alpha-tocopheroxyl radical Lipids 44 2009 935 943
27. N. Pellegrini, F. Visioli, S. Buratti, and F. Brigherti 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 (Pubitemid 32843287)
28. G. Pristouri, A. Badeka, and M.G. Kontominas Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil Food Control 21 2010 412 418
29. J.J. Ríos, M.J. Gil, and F. Gutiérrez-Rosales Solid-phase extraction gas chromatography-ion trap-mass spectrometry qualitative method for evaluation of phenolic compounds in virgin olive oil and structural confirmation of oleuropein and ligstroside aglycons and their oxidation products Journal of Chromatography A 1093 2005 167 176 (Pubitemid 41446957)
30. M. Roche, C. Dufour, N. Mora, and O. Dangles Antioxidant activity of olive phenols: Mechanistic investigation and characterization of oxidation products by mass spectrometry Organic & Biomolecular Chemistry 3 2005 423 430 (Pubitemid 40285707)
31. P. Rovellini, and N. Cortesi Liquid chromatography-mass spectrometry in the study of oleuropein and ligstroside aglycons in virgin olive oil: Aldehydic, dialdehydic forms and their oxidized products Rivista Italiana Sostanze Grasse 79 2002 1 6
32. M. Servili, M. Baldioli, E. Miniati, and G.F. Montedoro Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with R-tocopherol and β-carotene Rivista Italiana Sostanze Grasse 73 1996 55 60
33. M. Servili, S. Esposto, R. Fabiani, S. Urbani, A. Taticchi, F. Mariucci, R. Selvaggini, and G.F. Montedoro Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure Inflammopharmacology 17 2009 76 84
34. M. Suárez, M.P. Romero, T. Ramo, and M.J. Motilva Stability of a phenol-enriched olive oil during storage European Journal of Lipid Science and Technology 113 2011 894 903
35. A. Vázquez-Roncero, C. Janer del Valle, and M.L. Janer del Valle Natural polyphenols and olive oil stability-Polifenoles naturales y estabilidad del aceite de oliva Grasas y Aceites 26 1975 14 18
36. N.Vl. Yanishlieva, and E.M. Marinova Effects of antioxidants on the stability of tryacylglycerols and methyl esters of fatty acids of sunflower oil Food Chemistry 54 1995 377 382