Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Gordon, MH (Author) Other; Paiva Martins, F (Author) FCUP; Almeida, M (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 49

Pages: 2480-2485

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 275 Citations

Scopus - 300 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-VNP

DOI: 10.1021/jf000537w

Abstract (EN): Hydroxytyrosol acetate was synthesized, and the antioxidant activity of this olive oil component was assessed in comparison with that of other olive oil components, namely hydroxytyrosol, oleuropein, 3,4-DHPEA-EA, and alpha -tocopherol in bulk oil and oil-in-water emulsions. The activity of the compounds was also assessed by scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. Hydroxytyrosol acetate had a weaker DPPH radical scavenging activity than hydroxytyrosol, oleuropein, or 3,4-DHPEA-EA but it had a radical scavenging activity similar to that of cr-tocopherol. In oil, the antioxidant activity of hydroxytyrosol acetate was much higher than that of alpha -tocopherol or oleuropein, but in an emulsion S,4-DHPEA-EA and alpha -tocopherol were more effective as antioxidants than hydroxytyrosol acetate. The antioxidant activity of hydroxytyrosol acetate was rather similar to that of hydroxytyrosol in oil and emulsions despite the difference in DPPH radical scavenging activity.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6