Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils

被引：64

作者：

Nakbi, A. ^{[1
]}

Issaoui, M. ^{[1
]}

Dabbou, S. ^{[1
]}

Koubaa, N. ^{[1
]}

Echbili, A. ^{[1
]}

Hammami, M. ^{[1
]}

Attia, N. ^{[1
]}

机构：

[1] Fac Med, Biochem Lab, USCR Mass Spectrometry, Human Nutr & Metab Disorders UR03 ES08, Monastir 5019, Tunisia

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2010年 / 23卷 / 07期

关键词：

Extra virgin olive oil; Phenolic compounds; Antioxidant activity; DPPH; ABTS; LDL oxidation; Conjugated dienes; Biodiversity and nutrition; Cultivar differences; Food analysis; Food composition; LOW-DENSITY-LIPOPROTEIN; OXIDATIVE STABILITY; MEDITERRANEAN DIET; VITAMIN-E; POLYPHENOLS;

D O I：

10.1016/j.jfca.2010.05.003

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The aim of this work was to investigate the antioxidant properties of two varieties of olive oil (Chetoui and Chemlali) and to study the protective effect of phenolic extract (PE) from these varieties against low density lipoprotein (LDL) oxidation in vitro Antioxidant activities were examined as well using different radical scavenging assays radical scavenging activity by DPPH and total antioxidant status by ABTS The antioxidant effect of the oils on human LDL was evaluated by measuring levels of conjugated dienes and polyunsaturated fatty acids Chemlali oil was less rich in total phenols (158 mg/kg) than Chetoui oil (395 mg/kg) (p < 0 05) The highest antioxidant activity was attributed to Chetoui oil (78 56% vs 37 23% of DPPH and 2 42 vs 061 mmol Trolox/kg p < 0 05) Chetoui PE had a significantly greater inhibitory effect on LDL oxidation than Chemlali PE (lag time = 116 +/- 6 05 min vs 64 +/- 11 31 min at 03 mg/l of PE respectively p < 005) The differences in quantity and quality of the studied oils influenced their biological activities and they could provide beneficial effects in cardiovascular disease by inhibiting LDL oxidation (C) 2010 Elsevier Inc All rights reserved

引用

页码：711 / 715

页数：5

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