4.3 Article

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

Journal

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 114, Issue 8, Pages 958-967

Publisher

WILEY
DOI: 10.1002/ejlt.201200043

Keywords

Antioxidant activity; Monovarietal oils; PDO oils; Phenol compounds

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The phenolic composition and antioxidant activity of several monovarietal extra virgin olive oils used as blenders for the production of Collina di Brindisi protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two-phases or three-phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December>January), followed by the extraction system (two-phase>three-phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p-coumarate, and 3,4-DHPEA-EA, and negatively correlated with peroxide value. Practical applications: The results provide detailed information about: (i) the phenolic composition and the AAC of several monovarietal extra virgin olive oils used as blenders for the production of a PDO oil; (ii) the impact of genetic variability, place of growing, olive maturity degree, and extraction technology on oil phenol compounds; and (iii) the relationships among each phenolic compound and AAC, and their potential utilization as analytical index of antioxidant activity. It is important to study the phenolic compounds and antioxidant activity of monovarietal extra virgin olive oils used to produce PDO oil and to compare with the relative PDO samples in order to define a possible analytical tool able to verify what is stated in the label for consumer information and protection.

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