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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.
Food Chem Toxicol. 2000 Aug; 38(8):647-59.FC

Abstract

The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils. A mean of 290 +/- 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 +/- 21 mg/kg) and refined virgin (340 +/- 31 mg/100 g; P<0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 +/- 5 mg/100 g). While seed oils were devoid, on average, the olive oils contained 196 +/- 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 +/- 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 +/- 12 mg/kg; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 +/- 6.17) and refined virgin olive oils (4.72 +/- 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 +/- 6.84) than refined olive oils (9.30 +/- 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P<0.001) in extra virgin (41.53 +/- 3.93) compared to refined virgin olive oils (7.29 +/- 2.56). All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

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Authors+Show Affiliations

Owen RW
Division of Toxicology and Cancer Risk Factors, German Cancer Research Center, Im Neuenheimer Feld 280, D-69120 Heidelberg, Germany. R.Owen@DKFZ-Heidelberg.de
Mier W
No affiliation info available
Giacosa A
No affiliation info available
Hull WE
No affiliation info available
Spiegelhalder B
No affiliation info available
Bartsch H
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidChromatography, Thin LayerDietary Fats, UnsaturatedGas Chromatography-Mass SpectrometryGlucosidesIridoidsLignansMagnetic Resonance SpectroscopyOlive OilPhenolsPlant OilsPyransSeedsSqualene

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

10908812

Citation

Owen, R W., et al. "Phenolic Compounds and Squalene in Olive Oils: the Concentration and Antioxidant Potential of Total Phenols, Simple Phenols, Secoiridoids, Lignansand Squalene." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 38, no. 8, 2000, pp. 647-59.
Owen RW, Mier W, Giacosa A, et al. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food Chem Toxicol. 2000;38(8):647-59.
Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., & Bartsch, H. (2000). Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 38(8), 647-59.
Owen RW, et al. Phenolic Compounds and Squalene in Olive Oils: the Concentration and Antioxidant Potential of Total Phenols, Simple Phenols, Secoiridoids, Lignansand Squalene. Food Chem Toxicol. 2000;38(8):647-59. PubMed PMID: 10908812.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. AU - Owen,R W, AU - Mier,W, AU - Giacosa,A, AU - Hull,W E, AU - Spiegelhalder,B, AU - Bartsch,H, PY - 2000/7/26/pubmed PY - 2000/8/19/medline PY - 2000/7/26/entrez SP - 647 EP - 59 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 38 IS - 8 N2 - The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils. A mean of 290 +/- 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 +/- 21 mg/kg) and refined virgin (340 +/- 31 mg/100 g; P<0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 +/- 5 mg/100 g). While seed oils were devoid, on average, the olive oils contained 196 +/- 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 +/- 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 +/- 12 mg/kg; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 +/- 6.17) and refined virgin olive oils (4.72 +/- 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 +/- 6.84) than refined olive oils (9.30 +/- 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P<0.001) in extra virgin (41.53 +/- 3.93) compared to refined virgin olive oils (7.29 +/- 2.56). All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/10908812/Phenolic_compounds_and_squalene_in_olive_oils:_the_concentration_and_antioxidant_potential_of_total_phenols_simple_phenols_secoiridoids_lignansand_squalene_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(00)00061-2 DB - PRIME DP - Unbound Medicine ER -