Pure lycopene from tomato preserves extra virgin olive oil from natural oxidative events during storage |
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Authors: | Domenico Montesano Lina Cossignani Gilda D'Arco Maria Stella Simonetti Pietro Damiani |
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Affiliation: | (1) Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Chimica Bromatologica, Università di Perugia, via Romana, 06126 Perugia, Italy |
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Abstract: | In this study, changes in an extra virgin olive oil treated with lycopene during storage were analyzed. Pure lycopene (0.5
and 1.0 mg) obtained from tomato was added to two separate bottles, each containing 100 mL of extra virgin olive oil, while
another bottle containing the same oil was stored without any treatment. Samples enriched with pure lycopene showed PV remarkably
lower than the sample without lycopene, and the total phenol contents were higher in treated oil samples than in the reference
sample. In addition, a good correlation (r
2=0.969) between total phenol content and antioxidant power calculated as Trolox Equivalent Antioxidant Capacity (TEAC) was
observed. The concentration of added lycopene decreased very slowly; after about 8 mon its residual value was over 60% with
respect to the initial concentration. |
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Keywords: | Antioxidant properties ?-carotene carotenoids HPLC-MS lycopene peroxide value polyphenols TEAC α -tocopherol |
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