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Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils

AuthorsLama Muñoz, Antonio ; Rubio Senent, Fátima ; Bermúdez-Oria, Alejandra; Fernández-Prior, África; Fernández-Bolaños Guzmán, Juan ; Rodríguez-Gutiérrez, Guillermo
Olea europaea extracts
Phenolic compounds
Synergistic effect
Issue Date4-Aug-2018
CitationInnovative Food Science and Emerging Technologies: (2018)
AbstractThe current work evaluated the ability of pure 3,4-dihydroxyphenylglycol (DHPG) and hydroxytyrosol (HT) in combination with a commercial phenolic extract from Olea europaea rich in HT to prevent the oxidation of edible vegetable oils. The commercial phenolic extract was highly soluble in all matrices and significantly improved the oxidation stability and delayed the onset of rancidity of oils compared to a control (with no antioxidant). The combinations of DHPG with other natural antioxidants, such as HT and α-tocopherol, showed that it can be a useful supplement to increase the shelf life of sunflower oil. Synergism was observed when DHPG and HT were added in combination. The synergistic effect was directly related to the concentration ratio between both antioxidants. The mixtures containing DHPG/α-tocopherol and DHPG/HT/α-tocopherol also showed effectiveness in delaying oxidation.
Description28 Páginas; 2 Tablas; 3 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.ifset.2018.08.001
Appears in Collections:(IG) Artículos
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