Table Info

Table 3.

ΔBDE values of diverse virgin olive oil phenols calculated at B3LYP/6-311G++(2d,2p)//B3LYP/6-31G level of theory in the gas-phase

Phenol	*^ΔBDE_PH**	^ΔBDE_TR**	Phenol	*^ΔBDE_PH**	^ΔBDE_TR**
1. 4-Hydroxy-phenylacetic acid	1.1	9.0	13. Luteolin	–8.1	–0.2
2. Apigenin	1.0	8.9	14. 3,4-Dihydroxy-phenylacetic acid	–8.3	–0.4
3. Oleocanthalic acid	0.5	8.4	15. Oleaceininc acid	–8.5	–0.6
4. Hydroxy-pinoresinol	–0.3	7.6	16. 1-(3’-Methoxy-4’-hydroxy) phenyl-6,7-dihydroxy-chroman	–8.7	–0.8
5. Acetoxy-pinoresinol	–0.4	7.5	17. Taxifolin	–8.7	–0.8
6. 4-Hydroxy-cinnamic acid (p-coumaric acid)	–0.5	7.4	18. 1-Phenyl-6,7-dihydroxy-chroman	–8.8	–0.9
7. Pinoresinol	–0.7	7.2	19. Hydroxytyrosol-linolenate	–9.0	–1.1
8. Ligstroside aglycone monoaldehyde	–0.8	7.1	20. Hydroxytyrosol-oleate	–9.0	–1.1
9. Ligstroside aglycone	–0.8	7.1	21. 3,4-Dihydroxy-cinnamic acid (caffeic acid)	–9.2	–1.3
10. Tyrosol acetate	–1.2	6.7	22. Hydroxytyrosol acetate	–10.1	–2.2
11. 4-Hydroxy-3-methoxy-cinnamic acid (ferulic acid)	–1.2	6.7	23. Oleuropein aglycone	–9.7	–1.8
12. 2-Hydroxy-cinnamic acid (o-coumaric acid)	–1.7	6.2	24. Oleuropein aglycone monoaldehyde	–9.8	–1.9

^*BDE phenol: 84.3 (kcal/mol); ^**BDE Trolox: 76.4 (kcal/mol). The compounds are grouped into those that are expected to be inactive (ΔBDE_PH values in bold), those that are expected to be less efficient (ΔBDE_{PH and TR} values non-highlighted) or better hydrogen atom donors than Trolox (ΔBDE_{PH and TR} values highlighted in green)

Supplementary materials

The supplementary material for this article is available at: https://www.explorationpub.com/uploads/Article/file/101040_sup_1.pdf.

Declarations

Acknowledgments

The authors would like to acknowledge the support provided by the IT Center of the Aristotle University of Thessaloniki (AUTh) throughout the progress of this research work.

Author contributions

NN: Conceptualization, Investigation, Validation, Writing—original draft, Writing—review & editing. MZT: Conceptualization, Writing—original draft, Writing—review & editing. Both authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

M.Z.T. undertook this work within the frame of the project Dissemination and further Use of Research Achievements of the Laboratory of Food Chemistry and Technology, School of Chemistry AUTH [AUTH Research Committee code 96677]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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