Portal de Periódicos da CAPES

Antioxidant effect of natural phenols on olive oil

1991; Wiley; Volume: 68; Issue: 9 Linguagem: Inglês

10.1007/bf02662292

1558-9331

George Papadopoulos, Dimitrios Boskou,

Phytochemicals and Antioxidant Activities

Abstract The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil. Hydroxytyrosol and caffeic acid showed protection factors greater than BHT. Protocatechuic and syringic acid were also found to have antioxidant activity. Tyrosol, p‐hydroxyphenylacetic acid, o‐coumaric acid, p‐coumaric acid, p‐hydroxybenzoic acid and vanillic acid had very little or no effect, and their contribution to the stability of the oil is negligible.