A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil

• Published in: Food chemistry Vol. 427; p. 136667
• Main Authors: Zhang, Yang, Wang, Xiang, Zeng, Qingyue, Deng, Yejun, Xie, Pujun, Zhang, Caihong, Huang, Lixin
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.11.2023
• Subjects: alpha-Tocopherol; Antioxidants; Endogenous antioxidants; Olive Oil; Oxidation-Reduction; Phenolic compounds; Phenols - analysis; Plant Oils; Polyphenols; Quercetin; Synergistic effect; Endogenous antioxidants; Synergistic effect; Olive oil; Phenolic compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136667

[Display omitted] •Quercetin and caffeic acid were screened out from the 15 endogenous polyphenols.•Interactions between quercetin and α-tocopherol were influenced by the ratios.•Quercetin and α-tocopherol had the synergistic effect at 2:1.•Dynamic changes revealed the repair and regeneration of α-tocopherol by quercetin. Investigation of edible oil stability involves interactions between additive polyphenols and the inherent tocopherols. The work aimed to identify endogenous polyphenols to produce the synergistic effect with α-tocopherol in olive oil and to find the right action ratio. Caffeic acid and quercetin were selected from the 15 main endogenous phenolic compounds in olive oil. Quercetin had the strongest synergistic effect with α-tocopherol at 2:1 in the olive oil model. The rate of 2:1 also was the turning point of the change of synergism. Furthermore, the addition of quercetin and α-tocopherol at 2:1 to olive oil resulted in lower POV, K232, K270, and secondary oxidation products such as (E, E)-2,4-decadienal and 2-pentylfuran than the olive oil model with a single antioxidant in three months of accelerated oxidation. The dynamic changes of antioxidants during oxidation in olive oil indicated that their synergistic effect was the repair and regeneration of α-tocopherol by quercetin.