Polyphenols in olive oils

1981/11/01 by Tamar Gutfinger · 7 citations
Chemistry · Agricultural and Biological Sciences · Medicine · #Edible Oils Quality and Analysis #Essential Oils and Antimicrobial Activity #Phytochemicals and Antioxidant Activities

paper · doi:10.1007/bf02659771

openalex publication_date 1981/11/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

Abstract

Abstract The levels of total polyphenols and o‐diphenols were determined in virgin oils and in chloroform/methanol‐extracted oils. The solventextracted oils were richer in polyphenols than the virgin oils. High polyphenol content was associated with a high resistance to oxidation of the oils. A linear relationship was found between polyphenol content and the oxidative stability of the virgin oils during storage at 60 C. After removal of the polyphenols, the oxidative stability of the oils decreased considerably and seemed to depend on polyunsaturated fatty acid concentration.

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