Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol

Olajide, Tosin Michael; Liu, Tao; Liu, Haian; Weng, Xinchu

doi:10.1016/j.foodchem.2020.126197

Cited by 38 publications

(28 citation statements)

References 31 publications

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“…This trend is probably due to the hydrolytic and oxidative degradation processes of main secoiridois (oleuropein, oleacin, oleocanthal, 3,4-DHPEA-EA, and p-HPEA-EA) [40,41], which in fact decreased significantly under all conditions. It is widely recognized that tyrosol and hydroxytyrosol typically increase in aged EVOOs [6,9,15,16,42] and, considering that hydroxytyrosol represents an important bioactive compound for human health, with a strong antioxidant activity [43,44], a low concentration of this molecule, when balanced by a high concentration of complex phenols, may represent a good compromise for EVOOs from a quality standpoint. The relationship between complex and simple phenolic compounds also depends on the initial content and processing conditions [5,45,46].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Mousavi

Mariotti

Stanzione

et al. 2021

Foods

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The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

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Section: Phenolic Compoundsmentioning

confidence: 99%

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Mousavi

Mariotti

Stanzione

et al. 2021

Foods

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“…This phenomenon can be explained through the polar paradox theory which explains that more polar antioxidants are more effective than nonpolar ones in their DPPH radical scavenging capacity. [ 23 ] Log p ‐values of eugenyl acetate, eugenyl butyrate, eugenyl hexanoate, and eugenyl decanoate were 1.90, 3.13, 4.14, and 6.16, respectively. Accordingly, the lower radical scavenging activity of eugenol esters with longer alkyl chain length can be attributed to their lower polarity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation

Keramat

Golmakani

Toorani

2021

Euro J Lipid Sci & Tech

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Effects of eugenol esters with different alkyl chain lengths and combinations of eugenol + eugenol esters on sunflower oil oxidation at 338, 358, and 378 K are evaluated by determining different kinetic parameters. Also, water content and reverse micelles size of sunflower oil samples are monitored during oxidation. Eugenyl acetate shows higher antioxidant activity than eugenol in sunflower oil, while eugenyl butyrate, eugenyl hexanoate, and eugenyl decanoate shows lower antioxidant activity than eugenol. Antioxidant activity of eugenol esters decreases by increasing their alkyl chain length. Eugenol shows a synergistic effect with eugenyl acetate and eugenyl butyrate on increasing the induction period and antioxidant activity values, while it shows an antagonistic effect with eugenyl hexanoate and eugenyl decanoate. Also, combinations of eugenol + eugenyl acetate, as well as, eugenol + eugenyl butyrate stabilize the reverse micelles at longer period of time (3263 min for eugenol + eugenyl acetate and 2900 min for eugenol + eugenyl butyrate) than eugenol (2750 min). In addition, eugenol + eugenyl acetate and eugenol + eugenyl butyrate decrease the magnitude of temperature-related effects on sunflower oil oxidation to the higher extent than eugenol did. Practical applications: Recent studies have suggested that the antioxidants with ability to locate at the active sites of lipid oxidation can efficiently reduce lipid oxidation in bulk oil. Despite a remarkable focus on antioxidant activity of eugenol, there is no information regarding improving its interfacial performance through esterification method. Also, there are few published data regarding the effects of esterified antioxidants on physicochemical changes during the oxidation of bulk oil. In this study, eugenol is esterified with anhydrides with different alkyl chain lengths to increase its accessibility to the active site of lipid oxidation, that is, water-oil interface of reverse micelles in sunflower oil. Effects of eugenol esters on stability of reverse micelles and critical reverse micelles concentration of lipid hydroperoxides have been investigated for the first time.

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“…When the PF value is higher than 1, the compound has an antioxidant effect. Here, the degree of antioxidant effect can be described according to the following ranges: 2 > PF > 1 shows weak AA, 3 > PF > 2 shows potent AA, and 3 > PF shows strong AA of a compound that is added into the oil (Olajide et al., 2020). The PF values of ODEO, thymol, α‐tocopherol, gallic acid, quercetin, and BHT samples were 2.07, 1.87, 1.24, 1.93, 1.27, and 2.54, respectively.…”

Section: Resultsmentioning

confidence: 99%

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Golmakani

Mansouri

Alavi

2021

J. Food Process. Preserv.

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Effect of Oliveria decumbens essential oil (ODEO) on improving the oxidative stability of pomegranate seed oil (PSO) was evaluated. Its efficiency was compared with that of thymol, α‐tocopherol, gallic acid, quercetin, and butylated hydroxytoluene. The results indicated that PSO samples that contained ODEO, thymol, α‐tocopherol, gallic acid, quercetin, and butylated hydroxytoluene had lower peroxide values (PVs) and p‐anisidine values (AVs) than the control sample. The induction periods of ODEO (9.00 hr), thymol (8.16 hr), α‐tocopherol (5.41 hr), gallic acid (8.40 hr), quercetin (5.55 hr), and butylated hydroxytoluene (11.08 hr) samples were significantly higher than that of the control sample (4.36 hr). Also, the ODEO sample exhibited higher values of protection factor (PF), antioxidant activity (AA), and improved oxidative stability (IOS) than PSO samples incorporated with other antioxidants other than butylated hydroxytoluene. The results suggest that ODEO can enhance the oxidative stability of PSO. Novelty impact statement Pomegranate seed oil (PSO), with high amounts of polyunsaturated fatty acids (PUFA), is prone to lipid oxidation. This study aimed to the antioxidant efficiency of Oliveria decumbens essential oil (ODEO) in PSO compared with other antioxidant compounds. ODEO exhibited higher values of protection factor, antioxidant activity, and improved oxidative stability than PSO samples incorporated with other antioxidants.

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Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol

Cited by 38 publications

References 31 publications

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

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