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Activity and location of olive oil phenolic antioxidants in liposomes

Paiva-Martins, F., Gordon, M.H. and Gameiro, P. (2003) Activity and location of olive oil phenolic antioxidants in liposomes. Chemistry and Physics of Lipids, 124 (1). pp. 23-36. ISSN 0009-3084

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To link to this item DOI: 10.1016/s0009-3084(03)00032-x

Abstract/Summary

The antioxidant activity of hydroxytyrosol, hydroxytyrosol acetate, oleuropein, 3,4-dihydroxyphenylelenolic acid (3,4-DHPEA-EA) and 3,4-dihydroxyphenyielenolic acid dialdehyde (3,4-DHPEA-EDA) towards oxidation initiated by 2,2'-azobis (2-amidinopropane) hydrochloride in a soybean phospholipid liposome system was studied. The antioxidant activity of these olive oil phenols was similar and the duration of the lag phase was almost twice that of alpha-tocopherol. Trolox(R), a water-soluble analogue of alpha-tocopherol, showed the worst antioxidant activity. However, oxidation before the end of the lag phase was inhibited less effectively by the olive oil phenols than by alpha-tocopherol and Trolox(R). Synergistic effects (11-20% increase in lag phase) were observed in the antioxidant activity of combinations of alpha-tocopherol with olive oil phenols both with and without ascorbic acid. Fluorescence anisotropy of probes and fluorescence quenching studies showed that the olive oil phenols did not penetrate into the membrane, but their effectiveness as antioxidants showed they were associated with the surface of the phospholipid bilayer. (C) 2003 Elsevier Science Ireland Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13099
Uncontrolled Keywords:olive oil, phenols, antioxidants, liposomes, alpha-tocopherol, LOW-DENSITY-LIPOPROTEIN, VITAMIN-E, IN-VITRO, PHOSPHATIDYLCHOLINE, LIPOSOME, SYNERGISTIC INHIBITION, LIPID-PEROXIDATION, ALPHA-TOCOPHEROL, OLEA-EUROPAEA, CAFFEIC ACID, OXIDATION

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