Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.

Authors

  • Georgios Blekas Boskou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University
  • Dimitrios Boskou Boskou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University

DOI:

https://doi.org/10.3989/gya.1998.v49.i1.705

Keywords:

Acidity, α-tocopherol, Antioxidant effect, Ortho-diphenol, Virgin olive oil.

Abstract


Minor constituents of virgin olive oil are important for the remarkable stability of the oil in autoxidation, but the exact role and the extent to which each antioxidant factor contributes to the total antioxidant effect has not been thoroughly Investigated. In this study the role of α-tocopherol is explored at various acidity levels and at low concentrations of ortho-diphenols. A substrate of olive oil triacylglycerols devoid of prooxidant or antioxidant constituents was prepared from refined olive oil by column chromatography To tills substrate, slightly oxidized, the additives (oleic acid, 3,4-dihydroxyphenylacetic acid and α-tocopherol) were added and the stability was assessed by periodical measurements of peroxide values. It was found that free fatty adds reduce mainly the protective activity of the ortho-diphenol. It is also concluded that α-tocopherol has a synergistic effect with the ortho-diphenols and contributes significantly to the retardation of peroxide formation. This is Important for oils poor in ortho-diphenols.

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Published

1998-02-28

How to Cite

1.
Blekas G, Boskou D. Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity. grasasaceites [Internet]. 1998Feb.28 [cited 2021Jun.17];49(1):34-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/705

Issue

Section

Research