2004/05/25 by Michele Del Carlo, Giampiero Sacchetti, Carla Di Mattia +4 · 1 citation
Chemistry · Medicine · #Edible Oils Quality and Analysis #Phytochemicals and Antioxidant Activities #Spectroscopy and Chemometric Analyses
paper · doi:10.1021/jf049806z
openalex publication_date 2004/05/25 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/16
Antioxidant activity of the phenolic fraction of extra virgin olive oil (EVOO) was measured by means of a chemical and an electrochemical method. Both methods were tested in predicting the oxidative spoilage and stability to oxidation of 22 EVOO samples and resulted correlated with peroxide values and oxidative stability measured by Rancimat. The main phenolic compounds of EVOOs were detected by HRGC. To study the contribution of single polyphenols (PPs) to antioxidant activity of phenolic fraction and oxidative stability of EVOOs, multivariate statistical analyses were applied on HRGC data. An isomer of oleuropein aglycon was shown to affect significantly antioxidant activity of phenolic fraction but not oil stability to oxidation. No individual compounds was identified as the main cause of the overall antioxidant activity, and the total polyphenol determination by the Folin reagent was better correlated to antioxidant activity and oxidative stability than each tested PP or PPs groups such as o-diphenols.