期刊
FOOD CHEMISTRY
卷 163, 期 -, 页码 289-298出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.091
关键词
Monovarietal virgin olive oil; Stage of maturation; Phenolic compounds; Antioxidant activity
资金
- Government of Extremadura [6/12, TEC09072]
- FSE
- Direccion General de Investigacion of Spain
- Junta de Andalucia [P08-AGR-03751, FQM134]
The characterisation of virgin olive oil from Arbequina, Carrasquena, Corniche, Manzanilla Cacerena, Morisca, Picual, and Verdial de Badajoz varieties according to the individual phenolic compounds at different ripening stage was carried out. In all olive oil varieties studied, secoiridoid derivatives were most abundant, followed by phenolic alcohols, flavonoids and phenolic acids. The secoiridoid derivatives of hydroxytyrosol were the most important complex phenols for Picual and Carrasquena, whereas the tyrosol derivatives were the major ones found in Manzanilla Cacerena, and Verdial de Badajoz. For secoiridoid derivatives of hydroxytyrosol and tyrosol, Arbequina was the oil variety showing the lowest concentration. Tyrosol, hydroxytyrosol, vanillic acid, p-cumaric acid, luteolin, and apigenin levels were greater in early harvested samples in almost all oils analysed. Antioxidant activity measurements (antiradical, lipid peroxide inhibition, H2O2 and NO scavenging) were also accomplished for the seven varieties in the first ripening stage. (C) 2014 Elsevier Ltd. All rights reserved.
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