Antioxidant capacity of extra-virgin olive oils |
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Authors: | Paolino Ninfali Gianfranca Aluigi Mara Bacchiocca Mauro Magnani |
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Affiliation: | (1) Istituto di Chimica Biologica “G. Fornaini”, Università di Urbino, Via A. Saffi 2, I-61029 Urbino (PS), Italy |
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Abstract: | In this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric
method, which measures the protection of the phenolic substances of the oil on the β-phycoerythrin fluorescence decay in comparison
with Trolox. More than 97% of the phenolic substances was extracted from the oil using methanol, and the methanolic extract
was then used for the ORAC and the total phenolics assay. We found a significant correlation between ORAC values of different
olive oils and the total amount of phenolics. For extra-virgin olive oils, maximal ORAC values reached 6.20±0.31 μmol Trolox
equivalent/g, while refined and seed oils showed values in the 1–1.5 μmol Trolox equivalent/g range. Our method is useful
to assess the quality of olive oils and to predict, in combination with the rancidity tests, their stability against oxidation. |
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Keywords: | Extra-virgin olive oil oxygen radical absorbance capacity (ORAC) peroxyl radicals phenolic compounds |
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