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Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils

Martin, Diana ; Garcia-Serrano, Alba LU ; Casado, Víctor ; Vázquez, Luis ; Reglero, Guillermo and Torres, Carlos F. (2014) In European Journal of Lipid Science and Technology 116(8). p.1035-1043
Abstract

A comparative study of the antioxidant activity of hydroxytyrosol (HT) and phosphatidyl derivatives of hydroxytyrosol (PHT) added at increasing concentrations to diverse edible oils (lard oil, refined olive oil, and diacylglycerol-rich oil) was performed. Antioxidant activity index was estimated as the ratio of induction time in presence of the compounds to induction time in their absence, after oxidation under Rancimat conditions. Tocopherol (TOC) and phosphatydilcholine (PC) were used as reference, and combinations PHT:TOC, PHT:PC, HT:TOC, and PC:TOC were also tested. PHT and HT showed a protective effect as the added concentration of antioxidants increased. However, the protective effect of PHT was superior to HT for olive oil and... (More)

A comparative study of the antioxidant activity of hydroxytyrosol (HT) and phosphatidyl derivatives of hydroxytyrosol (PHT) added at increasing concentrations to diverse edible oils (lard oil, refined olive oil, and diacylglycerol-rich oil) was performed. Antioxidant activity index was estimated as the ratio of induction time in presence of the compounds to induction time in their absence, after oxidation under Rancimat conditions. Tocopherol (TOC) and phosphatydilcholine (PC) were used as reference, and combinations PHT:TOC, PHT:PC, HT:TOC, and PC:TOC were also tested. PHT and HT showed a protective effect as the added concentration of antioxidants increased. However, the protective effect of PHT was superior to HT for olive oil and diacylglycerol oil, and similar to HT for lard oil. The magnitude of the protection of both PHT and HT was higher in lard oil, followed by olive oil and the poorest protection was for diacylglycerol oil. Both HT and PHT were superior to TOC. Furthermore, PC showed a lack of antioxidant activity compared to PHT. A lack of synergism between the combinations of antioxidants was found. Practical applications: Including phosphatidyl derivatives of hydroxytyrosol in edible oils provides two advantages. First, they serve as a source of hydroxytyrosol and second they stabilize the lipid matrix, and in this respect the phosphatidyl derivatives perform better than hydroxytyrosol or tocopherols.

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author
; ; ; ; and
publishing date
type
Contribution to journal
publication status
published
keywords
Antioxidants, Edible oils, Hydroxytyrosol, Lipid delivery, Phospholipids
in
European Journal of Lipid Science and Technology
volume
116
issue
8
pages
1035 - 1043
publisher
John Wiley & Sons Inc.
external identifiers
  • scopus:84905385274
ISSN
1438-7697
DOI
10.1002/ejlt.201400053
language
English
LU publication?
no
id
53add9f2-8dbf-4074-9732-350ab33ae4f5
date added to LUP
2020-02-05 15:18:25
date last changed
2022-04-18 20:36:47
@article{53add9f2-8dbf-4074-9732-350ab33ae4f5,
  abstract     = {{<p>A comparative study of the antioxidant activity of hydroxytyrosol (HT) and phosphatidyl derivatives of hydroxytyrosol (PHT) added at increasing concentrations to diverse edible oils (lard oil, refined olive oil, and diacylglycerol-rich oil) was performed. Antioxidant activity index was estimated as the ratio of induction time in presence of the compounds to induction time in their absence, after oxidation under Rancimat conditions. Tocopherol (TOC) and phosphatydilcholine (PC) were used as reference, and combinations PHT:TOC, PHT:PC, HT:TOC, and PC:TOC were also tested. PHT and HT showed a protective effect as the added concentration of antioxidants increased. However, the protective effect of PHT was superior to HT for olive oil and diacylglycerol oil, and similar to HT for lard oil. The magnitude of the protection of both PHT and HT was higher in lard oil, followed by olive oil and the poorest protection was for diacylglycerol oil. Both HT and PHT were superior to TOC. Furthermore, PC showed a lack of antioxidant activity compared to PHT. A lack of synergism between the combinations of antioxidants was found. Practical applications: Including phosphatidyl derivatives of hydroxytyrosol in edible oils provides two advantages. First, they serve as a source of hydroxytyrosol and second they stabilize the lipid matrix, and in this respect the phosphatidyl derivatives perform better than hydroxytyrosol or tocopherols.</p>}},
  author       = {{Martin, Diana and Garcia-Serrano, Alba and Casado, Víctor and Vázquez, Luis and Reglero, Guillermo and Torres, Carlos F.}},
  issn         = {{1438-7697}},
  keywords     = {{Antioxidants; Edible oils; Hydroxytyrosol; Lipid delivery; Phospholipids}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{8}},
  pages        = {{1035--1043}},
  publisher    = {{John Wiley & Sons Inc.}},
  series       = {{European Journal of Lipid Science and Technology}},
  title        = {{Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils}},
  url          = {{http://dx.doi.org/10.1002/ejlt.201400053}},
  doi          = {{10.1002/ejlt.201400053}},
  volume       = {{116}},
  year         = {{2014}},
}