New investigation of the isothermal oxidation of extra virgin olive oil: Determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data

被引：13

作者：

Amati, Lucia ^{[1
]}

Campanella, Luigi ^{[1
]}

Dragone, Roberto ^{[1
]}

Nuccilli, Adriano ^{[1
]}

Tomassetti, Mauro ^{[1
]}

Vecchio, Stefano ^{[2
]}

机构：

[1] Univ Roma La Sapienza, Dipartimento Chim, I-00185 Rome, Italy

[2] Univ Roma La Sapienza, Dipartimento Ingn Chim Mat Ambiente, I-00161 Rome, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 18期

关键词：

extra virgin olive oil; forced rancidification; free radicals; polyphenols; antioxidant capacity; kinetic analysis;

D O I：

10.1021/jf8011695

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

As a follow-up of the research programs carried out by our group concerning the artificial isothermal rancidification process in extra virgin olive oil (EVOO), in the present work the trends of both the total antioxidant capacity and the total polyphenols concentration as well as the main kinetic parameters of the process during the thermal oxidation of EVOO were studied and compared. In addition, the possibility of evaluating the increase in radicals concentration during the thermal oxidation process using a superoxide dismutase biosensor was also studied. The present investigation concerning this important food product is highly topical as it refers to the state of alteration of the EVOO used for cooking or frying, as a function of the temperature reached.

引用

页码：8287 / 8295

页数：9

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