Croatian scientific bibliography (CROSBI)

Bibliographic record number: 330149


Authors: Koprivnjak, Olivera; Škevin, Dubravka; Valić, Srećko; Majetić, Valerija; Petričević, Sandra; Ljubenkov, Ivica
Title: The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids
Source: Food chemistry (0308-8146) 111 (2008), 1; 121-126
Paper type: article
Keywords: phospholipids; virgin olive oil; radical scavenging activity; electron spin resonance spectroscopy; oxidative stability
Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food. Lecithin addition slightly increased the concentration of tocopherols and considerably increased K270 values. In the fatty acid composition, an increase of linoleic and a slight decrease of oleic acid were observed, as the decrease of monounsaturated/polyunsaturated fatty acid ratio. The radical scavenging activity was evaluated by two methods: electron spin resonance spectroscopy using galvinoxyl free radical and VIS-spectroscopy measurement of the disappearance of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. Results indicate that lecithin addition retards the scavenging activity of VOO that is ascribed to the bipolar character of lecithin and its ability to entrap hydrophilic antioxidants. The effect of lecithin addition to the oxidative stability of VOO was evaluated by the Rancimat method, and a positive linear correlation (r = 0.9849) with induction time was determined.
Project / theme: 058-0580696-0704, 062-0000000-3209, 062-0580696-0284
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Chemistry,Food processing technology
Full paper text: 330149.FOCH_7251.pdf
Broj citata:
DOI: 10.1016/j.foodchem.2008.03.045
URL cjelovitog rada:
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Contrib. to CROSBI by: (, 23. Tra. 2008. u 10:35 sati