Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil

被引：239
作者：
Carrasco-Pancorbo, A
Cerretani, L
Bendini, A
Segura-Carretero, A
Del Carlo, M
Gallina-Toschi, T
Lercker, G
Compagnone, D
Fernández-Gutiérrez, NG
机构：
[1] Univ Bologna, Dept Food Sci, I-47023 Cesena, FC, Italy
[2] Univ Granada, Fac Sci, Dept Analyt Chem, E-18071 Granada, Spain
[3] Univ Teramo, Dept Food Sci, I-64023 Mosciano Stazione, TE, Italy
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 23期
关键词：
polyphenols; olive oil; HPLC; antioxidant activity; antioxidant power; DPPH; OSI;
D O I：
10.1021/jf0515680
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virgin olive oil (phenyl-ethyl alcohols, lignans, and secoiridoids) by semipreparative high-performance liquid chromatography (HPLC) and identified them using ultraviolet, atmospheric pressure chemical ionization, and electrospray ionization MS detection. The purity of these extracts was confirmed by analytical HPLC using two different gradients. Finally, the antioxidant capacity of the isolated compounds was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical, by accelerated oxidation in a lipid model system (OSI, oxidative stability instrument), and by an electrochemical method.
引用
收藏
页码：8918 / 8925
页数：8
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