Page 85 - Natural Antioxidants, Applications in Foods of Animal Origin

64 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir compounds. Compounds which often appear in lists of olive oil polyphenols

are 4-acetoxy-ethyl-1,2-dihydroxybenzene, 1-acetoxy-pinoresinol, apigenin,
caffeic acid, cinnamic acid, o- and p-coumaric acids, elenolic acid, ferulic
acid, gallic acid, homovanillic acid, p-hydroxybenzoic acid, p-hydroxy-
phenylacetic acid, hydroxytyrosol, luteolin, oleuropein, pinoresinol, proto-
catechuic acid, sinapic acid, syringic acid, tyrosol, vanillic acid, and vanillin
(Morales & Tsimidou, 2000; Garcia et al., 2001; Mateos et al., 2001; Boskou,
2006). Structures of some phenolics of plant origin are provided in Figure
2.6. Phenolic acid content of some vegetable oils is provided in Table 2.7.

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FIGURE 2.6 Some major phenolics of vegetable oils.

2.11.1 ANTIOXIDATIVE MECHANISM OF PHENOLICS

POH or “phenolics” constitute a class of chemical compounds consisting of
one or several hydroxyl group (–OH) covalently bonded to one or several
aromatic rings. It is difficult to say how many different phenolics exist on
earth. In the sole example of flavonoids, there are more than 10,000 known
formulas. Phenolics may be subdivided in various classes such as flavonoids