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.

This work is part of the Subprogramme Torres Quevedo (PTQ-12-05830) and project AGL2013-48291-R, supported by The Ministry of Economy and Competitiveness (Spain) and co-funded by European Social Fund (ESF). Dr. Guillermo Rodríguez is grateful to the Ramon y Cajal Programme (RYC-2012-10456) for financially supporting this research. The authors also wish to thank SVM, S. L. for the Olivefen® extract.

28 Páginas; 2 Tablas; 3 Figuras

Peer reviewed