Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is gre...

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Published in:Antioxidants 2019-06, Vol.8 (6), p.161
Main Authors: Negro, Carmine, Aprile, Alessio, Luvisi, Andrea, Nicolì, Francesca, Nutricati, Eliana, Vergine, Marzia, Miceli, Antonio, Blando, Federica, Sabella, Erika, De Bellis, Luigi
Format: Article
Language:English
Subjects:
Acids
antioxidant activity
Antioxidants
Cardiovascular disease
Chromatography
DPPH
Food
Functional foods & nutraceuticals
Genotypes
high-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF)
Hypertension
Metabolites
monovarietal extra virgin olive oil
oleocanthal
oleuropein
Olive oil
ORAC
Oxidation
Oxidative stress
Phenolic compounds
Polyphenols
Reactive oxygen species
Secondary metabolites
Vitamin E
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container_title Antioxidants
container_volume 8
creator Negro, Carmine
Aprile, Alessio
Luvisi, Andrea
Nicolì, Francesca
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Vergine, Marzia
Miceli, Antonio
Blando, Federica
Sabella, Erika
De Bellis, Luigi
description In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC ) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil.
doi_str_mv 10.3390/antiox8060161
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source Open Access: PubMed Central; Publicly Available Content (ProQuest)
subjects Acids
antioxidant activity
Antioxidants
Cardiovascular disease
Chromatography
DPPH
Food
Functional foods & nutraceuticals
Genotypes
high-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF)
Hypertension
Metabolites
monovarietal extra virgin olive oil
oleocanthal
oleuropein
Olive oil
ORAC
Oxidation
Oxidative stress
Phenolic compounds
Polyphenols
Reactive oxygen species
Secondary metabolites
Vitamin E
title Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
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