Premium
Antioxidant activity of virgin olive oil phenolic compounds in a micellar system †
Author(s) -
Fogliano Vincenzo,
Ritieni Alberto,
Monti Simona M,
Gallo Monica,
Della Medaglia Dorotea,
Ambrosino Maria Luisa,
Sacchi Raffaele
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co;2-b
Subject(s) - chemistry , antioxidant , oleuropein , food science , phenols , olea , olive oil , linoleic acid , vegetable oil , chromatography , organic chemistry , fatty acid , botany , biology
The antioxidant activity of two virgin olive oils, obtained from the same olive ( Olea europaea sativa ) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a micellar system. The antioxidant efficiency (AE) of the oil phenolic fraction was higher when the olives were processed with a higher hammer crusher rotation rate. HPLC analysis demonstrated that one of the main derivatives of oleuropein, indicated as 3,4‐DHPEA‐EDA (the dialdehydic form of elenolic acid linked with 3,4‐dihydroxyphenylethanol), is present only in the oil with higher AE. 3,4‐DHPEA‐EDA showed the greatest antioxidant ability among virgin olive oil phenols. Its greater efficiency in the micellar system in comparison with 3,4‐dihydroxyphenylethanol (3,4‐DHPEA) is related to its greater lipophilicity. It is suggested that the behaviour in the water–micellar environment is representative of that in a real system such as tomato‐based sauce with added virgin olive oil. © 1999 Society of Chemical Industry