Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 91, Issue 7, Pages 1197-1203Publisher
SPRINGER
DOI: 10.1007/s11746-014-2462-x
Keywords
Olive oil; Monovarietal; Commercial; Polyphenols; Antioxidant activity
Categories
Funding
- Fundacao para a Ciencia e Tecnologia [SFRH/BPD/70378/2010, SFRH/BD/78013/2011]
- European Union Funds (FEDER/COMPETE-Operational Competitiveness Programme)
- national funds (FCT-Portuguese Foundation for Science and Technology) [FCOMP-01-0124-FEDER-022692]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/78013/2011] Funding Source: FCT
Ask authors/readers for more resources
Olive oil composition has been investigated using chemical approaches, since the composition has a direct impact on its quality and safety and it may be used for certification purposes. In this paper, eleven monovarietal and twelve commercial Portuguese olive oils were analyzed to determine spectrophotometrically their total polyphenol content, ortho-diphenols and antioxidant activity. The phenolic profiles of these olive oils were also studied by high performance liquid chromatography. The lowest phenolic content and antioxidant activity were observed for monovarietal olive oils, however, among these group, 'Cobran double dagger osa' and 'Redondil' cultivars showed the highest values of these two chemical parameters. In commercial olive oils, the concentration of polyphenols, determined according to the Folin-Ciocalteu method, and the antioxidant activity (ABTS method) ranged from 97.37 +/- A 1.10 to 219.7 +/- A 1.50 mg GAE/kg of oil and from 387.2 +/- A 20.00 to 997.5 +/- A 30.90 A mu mol Trolox/kg, respectively. The study of the phenolic profile demonstrated that the highest concentrations of the most abundant compounds in olive oil (tyrosol, hydroxytyrosol and oleuropein) are present in commercial olive oils. The correlation coefficient between total phenolics and antioxidant activity was statistically significant (r = 0.95, p < 0.0001). The same was observed for ortho-diphenol content and antioxidant capacity (r = 0.94, p < 0.0001).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available