New Antioxidant Compounds Identified

Scientists at the University of Granada (UGR) (Granada, Spain) have identified and characterized different antioxidant compounds from foods such as olive oil, honey, walnuts, and the medicinal herb, Teucrium polium.

Scientists at the University of Granada (UGR) (Granada, Spain) have identified and characterized different antioxidant compounds from foods such as olive oil, honey, walnuts, and the medicinal herb, Teucrium polium. Ana Maria Gomez Caravaca, Alberto Fernandez Gutierrez, and Antonio Segura Carretero, from the Department of Analytical Chemistry at the UGR, used two new techniques—capillary electrophoresis, and high resolution liquid chromatography—which have enabled them to identify and quantify much of the phenolic compounds contained in these foods.

Among the compounds that give such functional characteristics to these foods are phenolic compounds, which have generated great interest due to their antioxidant capacity, which endows them with a chemopreventive effect in humans, and causes them to have a great influence on the stability of oxidation present in food.

The laboratory analyses were performed using capillary electrophoresis and HPLC coupled to different types of detectors (UV-vis, MS, NMR).