Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A
Department of Food Science, University of Teramo, Via Carlo R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy.
J Agric Food Chem. 2004 Jun 30;52(13):4072-9. doi: 10.1021/jf049806z.
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.
通过化学和电化学方法测定了特级初榨橄榄油（EVOO）酚类组分的抗氧化活性。这两种方法都用于预测22个EVOO样品的氧化变质和氧化稳定性，并与通过Rancimat测定的过氧化值和氧化稳定性相关。通过高分辨率气相色谱法（HRGC）检测了EVOO的主要酚类化合物。为了研究单一多酚（PPs）对酚类组分抗氧化活性和EVOO氧化稳定性的贡献，对HRGC数据进行了多元统计分析。橄榄苦苷苷元的一种异构体被证明对酚类组分的抗氧化活性有显著影响，但对油脂的氧化稳定性没有影响。没有单个化合物被确定为总体抗氧化活性的主要原因，与每种测试的PP或PPs组（如邻二酚）相比，用福林试剂测定的总多酚与抗氧化活性和氧化稳定性的相关性更好。
