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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2001

Autores

Gordon, MH (Autor) Outra; Paiva Martins, F (Autor) FCUP; Almeida, M (Autor) Outra

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 49

Páginas: 2480-2485

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 275 Citações

Scopus - 300 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6