ANTIOXIDANT EFFECT OF NATURAL PHENOLS ON OLIVE OIL

被引：295

作者：

PAPADOPOULOS, G ^{[1
]}

BOSKOU, D ^{[1
]}

机构：

[1] UNIV THESSALONIKI, FAC CHEM, ORGAN CHEM TECHNOL & FOOD CHEM LAB, GR-54006 SALONIKA, GREECE

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1991年 / 68卷 / 09期

关键词：

ANTIOXIDANT ACTIVITY; OLIVE OIL; PHENOLS; POLAR FRACTION; PROTECTION FACTOR;

D O I：

10.1007/BF02662292

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：669 / 671

页数：3

共 17 条

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