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

Abstract

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 degrees 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 <100 ppm, the EVOO phenolic compounds promoted hydroperoxide formation and decomposition. The EVOO polyphenols were effective antioxidants when added to heated tuna muscle in the presence of either brine or refined olive oil. The oxidation rate in tuna muscle packed in brine was higher than that of tuna packed in refined olive oil. The EVOO polyphenols had higher antioxidant activity in the brine samples than in the refined olive oil. The higher antioxidant activity of EVOO polyphenols in tuna packed in brine may be explained by their greater affinity toward the more polar interface between water and the fish oil system.

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

“…In this study, instant whole green tea at low concentration (250 ppm) was an effective antioxidant, this result supports previous findings that natural phenolic compounds are effective in preventing rancidity of many lipid systems, in particular fish oils (Medina, Satue-Gracia, German, & Frankel 1999;Ramanathan 1992) and minced muscle (Fagbenro and Jauncey 1994;Ikawa 1998) exists in the meat or in the fish muscles. Moreover green tea extracts were found to be good antioxidants, more effective than rosemary, in canola oil, pork lard and chicken fat heated to 100 ºC (Chen, Wangl, Chan, Zhang, Chung, & Liang 1998) and had a higher antioxidant activity than that of vitamin C and E. However, as our results show, a high level instant green tea of 500 ppm was not as effective as 250 ppm for reducing peroxidation of unsaturated fatty acids.…”

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

“…Several other factors could also interfere in lipid oxidation processes, such as, fatty acid composition (Gertz et al, 2000), free fatty acids, oxygen exposure (Anderson and Lingnert, 1998), heat (Fukumoto and Iibuchi, 2001;Medina et al, 2000), water (Kahl et al, 1988), physic state (Fritsch, 1994;Shimada et al, 1991), light (Chen and Ahn, 1998), trace metals (Anderson and Lingnert, 1998;Chen and Ahn, 1998;Haneda and Yoshino, 1998), antioxidants (Gertz et al, 2000), between others. Being the temperature the most important.…”

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

“…Consumers and the food industry prefer to use natural instead of synthetic antioxidants. 19 -21 Natural phenolic compounds are reported to be effective in preventing rancidity in many lipid systems, in particular fish oils 20,21 and minced muscle. 22 -24 Among natural antioxidants, green tea has been found to be a good antioxidant and beneficial in reducing oxidative stress-related diseases.…”