Medina I, Satué-Gracia M T, German J B, Frankel E N
Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain.
J Agric Food Chem. 1999 Dec;47(12):4873-9. doi: 10.1021/jf990188+.
Polyphenols extracted from extra virgin olive oil (EVOO) were tested for their ability to inhibit lipid oxidation of canned tuna. Hydroperoxide formation during oxidation was monitored by measurement of peroxide value and decomposition of hydroperoxides by static headspace gas chromatographic analysis of volatiles. In tuna oxidized at 40 and 100 degrees C, 400 ppm of the EVOO polyphenols was an effective antioxidant as compared with 100 ppm of a 1:1 mixture of the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole. However, at concentrations <100 ppm, the EVOO phenolic compounds promoted hydroperoxide formation and decomposition. The EVOO polyphenols were effective antioxidants when added to heated tuna muscle in the presence of either brine or refined olive oil. The oxidation rate in tuna muscle packed in brine was higher than that of tuna packed in refined olive oil. The EVOO polyphenols had higher antioxidant activity in the brine samples than in the refined olive oil. The higher antioxidant activity of EVOO polyphenols in tuna packed in brine may be explained by their greater affinity toward the more polar interface between water and the fish oil system.
对从特级初榨橄榄油（EVOO）中提取的多酚进行了测试，以评估其抑制罐装金枪鱼脂质氧化的能力。通过测量过氧化值监测氧化过程中氢过氧化物的形成，并通过挥发性物质的静态顶空气相色谱分析监测氢过氧化物的分解。在40℃和100℃下氧化的金枪鱼中，与100ppm由合成抗氧化剂丁基羟基甲苯和丁基羟基茴香醚按1:1比例混合的混合物相比，400ppm的EVOO多酚是一种有效的抗氧化剂。然而，当浓度<100ppm时，EVOO酚类化合物会促进氢过氧化物的形成和分解。当在盐水或精炼橄榄油存在的情况下添加到加热的金枪鱼肉中时，EVOO多酚是有效的抗氧化剂。用盐水包装的金枪鱼肉的氧化速率高于用精炼橄榄油包装的金枪鱼。EVOO多酚在盐水样品中的抗氧化活性高于在精炼橄榄油中的抗氧化活性。EVOO多酚在盐水包装的金枪鱼中具有较高的抗氧化活性，这可能是因为它们对水和鱼油系统之间极性更强的界面具有更大的亲和力。
