Antioxidant properties of olive phenolic compounds on sunflower oil stability [electronic resource].

Includes references.

The phenolic compounds were extracted from fruits and leaves of Kronakii olive cultivar and fractionated into three major fractions, i.e.,free. esterified and residual phenolic acids. These fractions were individually mixed with sunflower oil using different concentrations (100,200 and 400 ppm) to assess their antihydrolytic and antioxidant behaviour. Some fat constants were measured such as acid, peroxide and thiobarbituric acid values for sunflower oil alone and mixed with phenolic components during storage at room temperature. The antihydrolytic and antioxidant phenomena of olive phenolic compounds were compared with BHT activity as a common synthetic antioxidant. The results demonstrated that total and free polyphenols obtained from both leaves and fruits of Kronakii olive cultivar possessed an antihydrolytic and antioxidant activities and these phenomena were increased by increasing their concentrations. Key words: olive fruits and leaves , polyphenols, quality assurance tests, rancidity , sunflower oil.

Summary in Arabic.

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