NDLI: Virgin olive oil: Free radical production studied with spin-trapping electron paramagnetic resonance spectroscopy

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Virgin olive oil: Free radical production studied with spin-trapping electron paramagnetic resonance spectroscopy

Content Provider	Semantic Scholar
Author	Skoutas, Dimitris Haralabopoulos, D. Avramiotis, Spyridon Sotiroudis, Theodore G. Xenakis, Aristotelis
Copyright Year	2001
Abstract	Spin trapping using 5,5-dimethyl-1-pyrroline N-oxide (DMPO) has been used to detect and distinguish free radicals in samples of Greek extra virgin olive oils. A number of the samples examined immediately after the addition of the spin trap showed a spontaneous complex electron paramagnetic resonance (EPR) signal. The majority of DMPO-radical adducts formed (80–90%) represented peroxyl and alkoxyl radical adducts. Similar spectra were recorded when DMPO was added in oxidized triolein and then treated with Fe2+, Fe3+, or Cu2+ or when EPR-silent olive oil samples were treated with these metallic ions. Metal ion-catalyzed decomposition of triolein hydroperoxides, as recorded by EPR signal intensity, increased with increasing metal ion concentration in the micromolar range. The relative concentration of alkoxyl-DMPO adducts increased with increasing Fe2+ or Fe3+ concentration, whereas that of peroxyl-DMPO species decreased. In contrast, the relative concentrations of alkoxyl and peroxyl species produced by Cu2+ were similar over the whole metal concentration range examined. Exposure of EPR-silent virgin olive oil or oxidized triolein to ultraviolet light in the presence of DMPO resulted in the detection of a three-line spectrum characterized by wide line widths.
Starting Page	1121
Ending Page	1125
Page Count	5
File Format	PDF HTM / HTML
DOI	10.1007/s11746-001-0399-4
Volume Number	78
Alternate Webpage(s)	https://page-one.springer.com/pdf/preview/10.1007/s11746-001-0399-4
Alternate Webpage(s)	https://doi.org/10.1007/s11746-001-0399-4
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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