Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction
Author
dc.contributor.author
Jimenez, Paula
Author
dc.contributor.author
Masson, Lilia
Author
dc.contributor.author
Barriga, Andrés
Author
dc.contributor.author
Chávez, Jorge
Author
dc.contributor.author
Robert Canales, Paz
Admission date
dc.date.accessioned
2019-01-29T15:36:36Z
Available date
dc.date.available
2019-01-29T15:36:36Z
Publication date
dc.date.issued
2011
Cita de ítem
dc.identifier.citation
European Journal of Lipid Science and Technology, Volumen 113, Issue 4, 2018, Pages 497-505
Identifier
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14387697
Identifier
dc.identifier.issn
14389312
Identifier
dc.identifier.other
10.1002/ejlt.201000445
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/161787
Abstract
dc.description.abstract
The effect of the addition of olive leaf (Olea europaea, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol-water 1:1; OHE), juice (OJ) and supercritical fluid-CO2 (OSFE) on the oxidative stability of vegetable oils with different unsaturation, such as soybean oil (SBO), canola oil (CO) and high oleic sunflower oil (HOSO), were studied at two concentrations (250 and 630mg/kg oil, expressed as caffeic acid equivalent (CAE)). The extracts were characterized by the total phenolic content (Folin-Ciocalteau method), phenol chromatographic profiles (LC-MS) and antioxidant activity (DPPH). OHE showed the highest phenol content (7.7mg CAE/mL) while OJ and OSFE showed values of 5.4 and 2.2mg CAE/mL, respectively. Oleuropein and its derivatives were the major phenolic compounds identified in OHE. The addition of 630mg CAE/kg oil of OHE and OSFE to HOSO, SBO and CO showed an antioxidant effect, increasing significantly the induction time (IT) (p<0.05). That effect was highest when the system w