The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

被引：79

作者：

Koprivnjak, Olivera ^{[1
]}

Skevin, Dubravka ^{[2
]}

Valic, Srecko ^{[3
,4
]}

Majetic, Valerija ^{[1
]}

Petricevic, Sandra ^{[5
]}

Ljubenkov, Ivica ^{[5
]}

机构：

[1] Univ Rijeka, Sch Med, Dept Food Technol & Control, Rijeka 51000, Croatia

[2] Fac Food Technol & Biotechnol, Dept Food Technol Engn, Zagreb 10000, Croatia

[3] Rudjer Boskovic Inst, Zagreb 10000, Croatia

[4] Univ Rijeka, Sch Med, Dept Chem & Biochem, Rijeka 51000, Croatia

[5] Sms Food Dev Ctr, Klis 23231, Croatia

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 01期

关键词：

phospholipids; virgin olive oil; radical-scavenging activity; electron spin resonance spectroscopy; oxidative stability;

D O I：

10.1016/j.foodchem.2008.03.045

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food. Lecithin addition slightly increased the concentration of tocopherols and considerably increased K270 values. In the fatty acid composition, an increase of linoleic and a slight decrease of oleic acid were observed, as the decrease of monounsaturated/polyunsaturated fatty acid ratio. The radical-scavenging activity was evaluated by two methods: electron spin resonance spectroscopy using galvinoxyl free radical and VIS spectroscopy measurement of the disappearance of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Results indicate that lecithin addition retards the scavenging activity of VOO that is ascribed to the bipolar character of lecithin and its ability to entrap hydrophilic antioxidants. The effect of lecithin addition on the oxidative stability of VOO was evaluated by the Rancimat method, and a positive linear correlation (r = 0.9849) with induction time was found. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：121 / 126

页数：6

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