1998/10/17 by Laura Gennaro, A. Bocca, Daniela Modesti +2 · 1 citation
Chemistry · Medicine · #Edible Oils Quality and Analysis #Spectroscopy and Chemometric Analyses #Phytochemicals and Antioxidant Activities #Thermogravimetric analysis #Oleuropein #Chemistry #Autoxidation #Hydroxytyrosol #Phenols #Vegetable oil #Olive oil #Lipid oxidation #Organic chemistry #Chromatography #Antioxidant #Food science #Polyphenol
paper · doi:10.1021/jf980562q
openalex publication_date 1998/10/17 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/15
Virgin olive oil stability to autoxidation is mainly due to phenolic compounds naturally occurring in it, but contrasting data have been published on the effectiveness of the same antioxidant compounds. With thermogravimetric analysis (TGA) it is possible to have an estimation of oil resistance to oxidation, having a measure of weight gain percent due to reaction of sample with oxygen during the oxidation, and of initial and final oxidation temperatures. The following samples were examined: virgin olive oil, olive oil, and olive oil spiked with different amounts of some antioxidants. Tested phenols were p-HPEA, 3,4-DHPEA, 3,4-DHPEA-EA, caffeic acid, oleuropein, and, moreover, BHT and BHA. Data showed that natural antioxidant addition (especially oleuropein, 3,4-DHPEA, and 3,4-DHPEA-EA) could extend the olive oil shelf life and could protect oil from decomposition naturally occurring during thermal treatments (such as cooking process). Keywords: Biophenols; olive oil stability; lipid autoxidation; thermogravimetric analysis