Phenolic Profile and antioxidant activity of Italian Monovarietal extra virgin olive oils
| Autor: | Antonio Miceli, Andrea Luvisi, Francesca Nicolì, Erika Sabella, Carmine Negro, Alessio Aprile, Marzia Vergine, Luigi De Bellis, Eliana Nutricati, Federica Blando |
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| Přispěvatelé: | Negro, C., Aprile, A., Luvisi, A., Nicoli, F., Nutricati, E., Vergine, M., Miceli, A., Blando, F., Sabella, E., De Bellis, L. |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Antioxidant Oxygen radical absorbance capacity Physiology DPPH medicine.medical_treatment Oleocanthal Clinical Biochemistry Organoleptic antioxidant activity high-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF) phenolic compounds Biochemistry Article oleocanthal 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical high-performance liquid chromatography time-of-flight mass spectrometry (HPLC Antioxidant activity Oleuropein monovarietal extra virgin olive oil medicine Food science Molecular Biology TOF) Monovarietal extra virgin olive oil 030109 nutrition & dietetics Chemistry lcsh:RM1-950 04 agricultural and veterinary sciences Cell Biology MS 040401 food science Phenolic compounds lcsh:Therapeutics. Pharmacology oleuropein ORAC Trolox High-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF) |
| Zdroj: | Antioxidants, Vol 8, Iss 6, p 161 (2019) Antioxidants 8 (2019). doi:10.3390/antiox8060161 info:cnr-pdr/source/autori:Negro, Carmine; Aprile, Alessio; Luvisi, Andrea; Nicoli, Francesca; Nutricati, Eliana; Vergine, Marzia; Miceli, Antonio; Blando, Federica; Sabella, Erika; De Bellis, Luigi/titolo:Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils/doi:10.3390%2Fantiox8060161/rivista:Antioxidants/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:8 Antioxidants Volume 8 Issue 6 |
| DOI: | 10.3390/antiox8060161 |
| Popis: | 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 (IC50) 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 &mu mol Trolox equivalent (TE)/g oil. |
| Databáze: | OpenAIRE |
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