Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virg...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-11, Vol.53 (23), p.8918-8925
Main Authors: Carrasco-Pancorbo, A, Cerretani, L, Bendini, A, Segura-Carretero, A, Del Carlo, M, Gallina-Toschi, T, Lercker, G, Compagnone, D, Fernández-Gutiérrez, A
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
Antioxidants - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid
Drug Stability
Electrochemistry
Fat industries
Food industries
Free Radical Scavengers
free radicals
Fundamental and applied biological sciences. Psychology
Iridoids - analysis
lignans
Lignans - analysis
Olive Oil
Oxidation-Reduction
phenolic compounds
Phenols - analysis
phenyl-ethyl alcohols
Phenylethyl Alcohol - analysis
Plant Oils - analysis
polyphenols
secoiridoids
Spectrometry, Mass, Electrospray Ionization
virgin olive oil
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Summary:Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virgin olive oil (phenyl-ethyl alcohols, lignans, and secoiridoids) by semipreparative high-performance liquid chromatography (HPLC) and identified them using ultraviolet, atmospheric pressure chemical ionization, and electrospray ionization MS detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant capacity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical, by accelerated oxidation in a lipid model system (OSI, oxidative stability instrument), and by an electrochemical method. Keywords: Polyphenols; olive oil; HPLC; antioxidant activity; antioxidant power; DPPH; OSI
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0515680