Antioxidative activity of hydrophilic phenols and alpha-tocopherols in virgin olive oils and purified olive oil (n = 48) was evaluated by Rancimat analysis. Oxidative stability of virgin olive oil was correlated (r = 0.97) with total hydrophilic phenols and the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4-DHPEA). No correlation (r = 0.05) was observed between the oxidative stability of virgin olives oils and the concn. of total tocopherols, although alpha-tocopherol showed synergistic activity in mixtures with 3,4-DHPEA and its oleosidic forms in purified olive oils.
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil.
BALDIOLI, Maura;SERVILI, Maurizio;PERRETTI, Giuseppe Italo Francesco;MONTEDORO, Gian Francesco
1996
Abstract
Antioxidative activity of hydrophilic phenols and alpha-tocopherols in virgin olive oils and purified olive oil (n = 48) was evaluated by Rancimat analysis. Oxidative stability of virgin olive oil was correlated (r = 0.97) with total hydrophilic phenols and the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4-DHPEA). No correlation (r = 0.05) was observed between the oxidative stability of virgin olives oils and the concn. of total tocopherols, although alpha-tocopherol showed synergistic activity in mixtures with 3,4-DHPEA and its oleosidic forms in purified olive oils.File in questo prodotto:
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