Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study

Papadimitriou, Vassiliki; Sotiroudis, Theodore G.; Xenakis, Aristotelis; Sofikiti, Nikoletta; Stavyiannoudaki, Vasiliki; Chaniotakis, Nikos A.

doi:10.1016/j.aca.2006.02.007

Cited by 80 publications

(64 citation statements)

References 17 publications

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“…lineshapes were similar to those of the spectra obtained for sunfl ower [13] and virgin olive [11] oils.…”

Section: Immediately After Bakingsupporting

confidence: 76%

“…It was found by Papadimitriou et al [11] that I 24h /I 6h is higher for virgin olive oil samples with Fig. 3.…”

Section: After 21 Days Of Storagementioning

confidence: 67%

“…It was previously shown that ratio I 24h /I 6h could be used to describe the oxidative stability of oil samples [11]. It was found by Papadimitriou et al [11] that I 24h /I 6h is higher for virgin olive oil samples with Fig.…”

Section: After 21 Days Of Storagementioning

confidence: 89%

“…Among them are differential scanning calorimetry (DSC) [6], oxygen consumption test [8] or different accelerated aging tests [9,10]. As the oxidation of lipids proceeds through radical mechanism, electron paramagnetic resonance (EPR) spectroscopy can also be used to monitor the lipid oxidation [11][12][13]. This approach has been used in this study.…”

Section: Introductionmentioning

confidence: 99%

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Oxidative stability of the lipid fraction in cookies – the EPR study

2015

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Abstract. Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologically active substances with antioxidant activity. In this work, electron paramagnetic resonance spectroscopy was used to monitor the lipid oxidation in cookies with rosemary and thyme extracts subjected to the storage in elevated temperature. It was shown that thyme extract can be used as a natural antioxidant source for the preparation of bakery products, while the rosemary extract should be used with care in fat-rich products exposed to high temperatures.

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“…lineshapes were similar to those of the spectra obtained for sunfl ower [13] and virgin olive [11] oils.…”

Section: Immediately After Bakingsupporting

confidence: 76%

“…It was found by Papadimitriou et al [11] that I 24h /I 6h is higher for virgin olive oil samples with Fig. 3.…”

Section: After 21 Days Of Storagementioning

confidence: 67%

Section: After 21 Days Of Storagementioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

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Oxidative stability of the lipid fraction in cookies – the EPR study

2015

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“…This way, both identification and quantification of these intermediates is possible.Traps are not radicalspecific, nevertheless particular traps are considered more or less useful for trapping particular radicals. Compounds such as PBN (α-phenyl-tert-butylnitrone) and DMPO (5,5-dimethyl-1-pyrroline-N-oxide) are frequently used for that purpose [150,153].…”

Section: Magnetic Resonancementioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

275

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS

Chen

Wang

Cao

et al. 2019

J Americ Oil Chem Soc

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Thermal oxidation of oleic acid at high temperatures was studied using combination of electron spin resonance (ESR) spin-trapping technique and solid phase microextraction (SPME)-Gas chromatography-mass spectrometry-mass spectrometry (GC-MS/MS). Dimethyl pyridine N-oxide (DMPO) was applied as the spin trap. Alkyl, alkoxyl, and oxidized DMPO adducts were identified in the experimental spectra. At 140 C, the alkyl radical adduct was the major component, accounting for 63.89% of the total radical adducts. However, the alkoxyl radical adduct was the main radical adduct in the temperature range of 120 to 135 C. The total amount of spins, a parameter to indicate radical concentrations, detected at 140 C was nearly three times higher than that at 135 C. And, the total amount of alkyl radical adducts was higher than that of alkoxyl radical adducts at 140 C, which indicated a higher alkyl radical formation rate. Besides, a larger amount (10.30%) of oleic acid degraded at 140 C than that at 135 C with the detection of GC. More (E)-2-Decenal (plastic) and (E)-2-undecenal (herbaceous) formed affect the flavor of frying.Keywords Oleic acid Á Thermal oxidation Á Temperature Á ESR Á Spin trapping J Am Oil Chem Soc (2019) 96: 937-944.

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Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study

Abstract: This article has been published in the journal, Analytica Chimica Acta [© Elsevier]. The definitive version is available at http://dx.doi.org/10.1016/j.aca.2006.02.007Journal URL: http://www.sciencedirect.com/science/journal/0003267

Cited by 80 publications

References 17 publications

Oxidative stability of the lipid fraction in cookies – the EPR study

Oxidative stability of the lipid fraction in cookies – the EPR study

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS

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