Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

被引：90

作者：

Baiano, A. ^{[1
,2
]}

Gambacorta, G. ^{[1
,2
]}

Terracone, C. ^{[1
]}

Previtali, M. A. ^{[1
]}

Lamacchia, C. ^{[1
,2
]}

La Notte, E. ^{[1
,2
]}

机构：

[1] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy

[2] Ist Ric Applicaz Biotecnol Sicurezza & Valorizzaz, I-71100 Foggia, Italy

来源：

JOURNAL OF FOOD SCIENCE | 2009年 / 74卷 / 02期

关键词：

ABTS; antioxidant; beta-carotene; phenolic; virgin olive oil; MINOR COMPONENTS; PLANT-EXTRACTS; OXIDATION; POLYPHENOLS; STABILITY; CAPACITY; PROOXIDANT; FLAVONOIDS; FRACTION; PROFILE;

D O I：

10.1111/j.1750-3841.2009.01072.x

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the beta-carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the activity measured according to the beta-carotene test and weakly correlated with the radical scavenging ability.

引用

页码：C177 / C183

页数：7

共 51 条

[1]

Sunflower, virgin-olive and fish oils differentially affect the progression of aortic lesions in rabbits with experimental atherosclerosis [J].