Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
作者： Alessandra Bendini , Lorenzo Cerretani , Samuele Vecchi , Alegria Carrasco-Pancorbo , Giovanni Lercker
DOI: 10.1021/JF060481R
关键词:
摘要: The antioxidant activity of the phenolic fraction extra virgin olive oil was assessed in samples that had a decreasing content antioxidants presence and absence copper ions as catalyst autoxidation. oxidation process evaluated by measuring primary secondary products. Changes phenols tocopherols were investigated high-performance liquid chromatography. Both total phenol their monitored spectrophotometric assays (with Folin−Ciocalteu ABTS•+ reagents). important role compounds (particularly o-diphenols) protection from autoxidation confirmed. However, more quickly consumed oils lowest o-diphenols, which also showed evidence an ability to chelate copper. In particular, dramatic decrease observed isomeric form decarboxymethyl-oleuropein aglycone after addition metal, despite its significant increase ...
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