Virgin olive oil has a high resistance to oxidative deterioration due to both a tryacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly by polyphenols and tocopherols. Several phenolic compounds of extra-virgin olive oil (phenyl-ethyl alcohols, lignans and secoiridoids) were isolated by semi-preparative high-performance liquid chromatography and identified using ultraviolet, atmospheric pressure chemical ionization (APCI) and electrospray ionization (ESI) detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant activity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and by accelerated oxidation in a lipid model system (OSI=Oxidative Stability Instrument).
Evaluation of individual antioxidant activity of single phenolic compounds on virgin olive oil / Carrasco-Pancorbo A.; Cerretani L.; Bendini A.; Segura-Carretero A.; Gallina-Toschi T.; Lercker G.; Fernández-Gutiérrez A.. - In: PROGRESS IN NUTRITION. - ISSN 1129-8723. - STAMPA. - 8:(2006), pp. 28-39.
Evaluation of individual antioxidant activity of single phenolic compounds on virgin olive oil
CERRETANI, LORENZO;BENDINI, ALESSANDRA;GALLINA TOSCHI, TULLIA;LERCKER, GIOVANNI;
2006
Abstract
Virgin olive oil has a high resistance to oxidative deterioration due to both a tryacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly by polyphenols and tocopherols. Several phenolic compounds of extra-virgin olive oil (phenyl-ethyl alcohols, lignans and secoiridoids) were isolated by semi-preparative high-performance liquid chromatography and identified using ultraviolet, atmospheric pressure chemical ionization (APCI) and electrospray ionization (ESI) detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant activity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and by accelerated oxidation in a lipid model system (OSI=Oxidative Stability Instrument).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
