Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Baldioli, Maura; Servili, Maurizio; Perretti, Giuseppe; Montedoro, Gian Francesco

doi:10.1007/bf02523530

Cited by 494 publications

(444 citation statements)

References 12 publications

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“…The correlation table is not shown in the article due to table number limitations. This is not an unexpected situation since the active phenols in the virgin olive oils are mainly o-diphenols, such as hydroxytyrosol and its oleosidic forms, protocatechuic and caffeic acids (PAPADOPOULOS & BOSKOU, 1991;MONTEDORO et al, 1993;BALDIOLI et al, 1996). These results are in agreement with those reported by BONOLI and co-workers (2004), who found a high correlation between total phenol and o-diphenol (r 2 =0.879, P<0.0001).…”

Section: Resultssupporting

confidence: 91%

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Comparison of oxidation stability of virgin olive oils from different locations of Turkey

Karakuş¹,

Bayrak²,

Çalıkoğlu³

et al. 2014

Acta Alimentaria

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Ten kinds of virgin olive oil of two major cultivars (Ayvalık and Memecik) produced in several areas of Turkey (Bayındır, Edremit, Ortaklar, Burhaniye, Ezine, Tire, Havran, Ayvalık, Altınoluk, and Küçükkuyu) were analysed. The quality characteristics, fatty acid composition, total phenol, and o-diphenol content of the samples were determined. Oxidative stability and free radical scavenging activity were determined using Rancimat test, Schaal oven test, and DPPH method. It was found that while Memecik oil from Ortaklar demonstrated the strongest oxidative stability, Ayvalık oil from Ezine had the lowest oxidative stability among the samples. Fatty acid composition and especially oleic acid/linoleic acid ratio was previously defi ned as a parameter that can help distinguish cultivars from one another; however, this study proved that total phenol, especially o-diphenol content of the oil, has the strongest effect on oxidative stability compared to other factors including fatty acid composition.

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Section: Resultssupporting

confidence: 91%

“…(BELTRÁN et al, 2005). Oxidative stability, one of the most important quality marker of edible oils, is commonly evaluated by accelerated methods Acta Alimentaria 43,2014 employing relatively high temperatures and air fl ow supply (e.g., Rancimat, active oxygen method, and oxidative stability instrument) (BALDIOLI et al, 1996;APARICIO et al, 1997).…”

mentioning

confidence: 99%

Comparison of oxidation stability of virgin olive oils from different locations of Turkey

Karakuş¹,

Bayrak²,

Çalıkoğlu³

et al. 2014

Acta Alimentaria

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“…Tan et al (2002) found that olive oil with its high initial PV had a longer induction time than other common vegetable oils investigated in his study. The increased oxidative stability of extra virgin olive oil is related to the high levels of monounsaturated oleic acid and the presence of natural antioxidants, especially phenolic compounds (Baldioli et al 1996). Among the investigated oils, pumpkinseed oil, despite its appreciable contents of PUFA and FFA, has the highest oxidative stability.…”

Section: Resultsmentioning

confidence: 99%

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih¹,

Vidakovic²,

Abramovič³

2010

Czech J. Food Sci.

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Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376-384.In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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“…7 Caffeic acid was not determined in this extract. However, it has been reported to be present in virgin olive oil phenolic fractions 16,17 and its concentration in virgin olive oil is very low (500 lg/kg of oil) (Servili M, unpublished data, 2006).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

Hashim

Rowland

McGlynn

et al. 2007

Intl Journal of Cancer

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Studies in human, animal and cellular systems suggest that phenols from virgin olive oil are capable of inhibiting several stages in carcinogenesis, including metastasis. The invasion cascade comprises cell attachment to extracellular matrix components or basement membrane, degradation of basement membrane by proteolytic enzymes and migration of cells through the modified matrix. In the present study, we investigated the effect of phenolics extracted from virgin olive oil (OVP) and its main constituents: hydroxytyrosol (3,4-dihydroxyphenylethanol), tyrosol (p-hydroxyphenylethanol), pinoresinol and caffeic acid. The effects of these phenolics were tested on the invasion of HT115 human colon carcinoma cells in a Matrigel invasion assay. OVP and its compounds showed different dose-related anti-invasive effects. At 25 lg/ml OVP and equivalent doses of individual compounds, significant anti-invasive effects were seen in the range of 45-55% of control. Importantly, OVP, but not the isolated phenolics, significantly reduced total cell number in the Matrigel invasion assay. There were no significant effects shown on cell viability, indicating the reduction of cell number in the Matrigel invasion assay was not due to cytotoxicity. There were also no significant effects on cell attachment to plastic substrate, indicating the importance of extracellular matrix in modulating the anti-invasive effects of OVP. In conclusion, the results from this study indicate that phenols from virgin olive oil have the ability to inhibit invasion of colon cancer cells and the effects may be mediated at different levels of the invasion cascade. ' 2007 Wiley-Liss, Inc.Key words: olive oil phenolics; colorectal cancer; invasion; adhesion; extracellular matrix In 2002, world cancer statistics for new colorectal cancer (CRC) cases were estimated to be more than 1 million, with more than 500,000 mortality cases. 1 Surgical resection is an effective treatment for localized disease, achieving a 5-year survival rate of 90%, but other normal treatments for metastatic disease remain ineffective. 2 Mediterranean countries have lower rates of CRC than other Western countries. 3 This has been attributed to a number of factors, one of which is consumption of olive oil. 3,4 Recently, olive oil phenolics have been shown to exert anticancer effects in a number of studies (reviewed in Refs. 5 and 6). Our previous study demonstrated that olive oil phenolics have the ability to inhibit initiation, promotion and invasion events in in vitro models of carcinogenesis. 7 Metastasis can be considered as a cascade of interrelated sequential steps. Cells must be able to disseminate from the primary tumor, invade the surrounding tissue, enter the circulatory system, evade immune responses, arrest at and colonize a distant site. 8 A 3-step hypothesis has been proposed to describe invasion of tumor cells: attachment to basement membrane or extracellular matrices (ECM), protease activity that induces local degradation of the matrix, and migration of tumor cells through the...

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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Cited by 494 publications

References 12 publications

Comparison of oxidation stability of virgin olive oils from different locations of Turkey

Comparison of oxidation stability of virgin olive oils from different locations of Turkey

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

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