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Título

Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation

AutorMedina, Isabel CSIC ORCID ; Satué-Gracia, M. T.; German, J. Bruce; Frankel, Edwin N.
Palabras claveTuna fish lipids
Thermal oxidation
Antioxidants
Polyphenols
Packing media (brine, refined olive oil)
Fecha de publicación1999
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 47(12): 4873-4879 (1999)
ResumenPolyphenols 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 °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.
Descripción7 páginas, 3 figuras, 5 tablas
Versión del editorhttp://dx.doi.org/10.1021/jf990188+
URIhttp://hdl.handle.net/10261/57576
DOI10.1021/jf990188+
ISSN0021-8561
E-ISSN1520-5118
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