Hydrophilic Antioxidants of Virgin Olive Oil

  • Author: Lucie Kalvodova
  • Published: 25 May 2011
  • Copyright: WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: European Journal of Lipid Science and Technology/Wiley-Blackwell
thumbnail image: Hydrophilic Antioxidants of Virgin Olive Oil

Virgin olive oil belongs to the most popular food ingredients thanks to its excellent organoleptic and nutritional properties. Olive oil is a rich source of powerful natural antioxidants from the family of phenolic compounds. It contains both lipophilic and hydrophilic phenols. While lipophilic phenols such as tocopherols can also be found in other vegetable oils, most of the hydrophilic phenols in olive oil are endemic to Olea europaea species.


In their extensive two-part review, Milad El Riachy, Universidad de Córdoba, Spain, and colleagues cover the essential knowledge concerning the phenolic compounds of virgin olive oil. The antioxidant profile including phenolic acids and alcohols, hydroxy-isochromans, flavonoids, secoiridoids, lignans and pigments, the analytical methods for determination of these compounds, and the effects of the hydrophilic phenols on the olive oils stability are topics covered in Part I.


Part II is devoted to the biosynthesis of the phenolic fraction of olive fruits during ripening, and the transformations occurring during virgin olive oil extraction. In addition, the influence of agronomical factors including the genetic factors and breeding, cultivation, and climate on the phenolic profile is discussed.

© National Cancer Institute Author: Renee Comet (photographer)

AV Number: AV-9400-4150 Date Created: 1994


Article Views: 3955

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission and consult our permission guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH