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Antioxidant effect of natural phenols on olive oil
Author(s) -
Papadopoulos George,
Boskou Dimitrios
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662292
Subject(s) - tyrosol , syringic acid , hydroxytyrosol , protocatechuic acid , chemistry , phenols , antioxidant , vanillic acid , food science , caffeic acid , phenolic acid , organic chemistry , polyphenol , gallic acid
Abstract The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil. Hydroxytyrosol and caffeic acid showed protection factors greater than BHT. Protocatechuic and syringic acid were also found to have antioxidant activity. Tyrosol, p‐hydroxyphenylacetic acid, o‐coumaric acid, p‐coumaric acid, p‐hydroxybenzoic acid and vanillic acid had very little or no effect, and their contribution to the stability of the oil is negligible.