Comparison of Natural Polyphenol Antioxidants from Extra Virgin Olive Oil with Synthetic Antioxidants in Tuna Lipids during Thermal Oxidation

Polyphenols extracted from extra virgin olive oil (EVOO) were tested for their ability to inhibit lipid oxidation of canned tuna. Hydroperoxide formation during oxidation was monitored by measurement of peroxide value and decomposition of hydroperoxides by static headspace gas chromatographic analys...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-12, Vol.47 (12), p.4873-4879
Main Authors: Medina, Isabel, Satué-Gracia, M. Teresa, German, J. Bruce, Frankel, Edwin N
Format: Article
Language:English
Subjects:
Animals
Antioxidants - chemistry
Biological and medical sciences
Fat industries
Fats, Unsaturated - chemistry
Fish and seafood industries
Flavonoids
Food additives
Food industries
Food Preservation
Fundamental and applied biological sciences. Psychology
General aspects
Humans
Olive Oil
Oxidation-Reduction
Phenols - chemistry
Plant Oils - chemistry
Polymers - chemistry
Polyphenols
Tuna - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Polyphenols extracted from extra virgin olive oil (EVOO) were tested for their ability to inhibit lipid oxidation of canned tuna. Hydroperoxide formation during oxidation was monitored by measurement of peroxide value and decomposition of hydroperoxides by static headspace gas chromatographic analysis of volatiles. In tuna oxidized at 40 and 100 °C, 400 ppm of the EVOO polyphenols was an effective antioxidant as compared with 100 ppm of a 1:1 mixture of the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole. However, at concentrations
ISSN:0021-8561
1520-5118
DOI:10.1021/jf990188+