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

Lama-Muñoz, Antonio, Rubio-Senent, Fátima, Bermúdez-Oria, Alejandra, Fernández-Prior, África, Fernández-Bolaños, Juan, Rodríguez-Gutiérrez, Guillermo
Innovative food science & emerging technologies 2019 v.51 pp. 100-106
Olea europaea, alpha-tocopherol, antioxidants, oxidation, oxidative stability, rancidity, shelf life, sunflower oil, synergism, vegetable oil
The 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.