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Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
J Agric Food Chem. 2005 Feb 23; 53(4):1102-7.JA

Abstract

The effect of olive stone removal before processing on the degradation level, secoiridoid and tocopherol contents, and antioxidant activity of monovarietal extra virgin olive oils (EVOOs) was studied. EVOOs were extracted from olives of the Leccino, Moraiolo, Frantoio, Pendolino, Taggiasca, and Colombaia varieties both in the presence and in the absence of the stones. The degradation level of EVOOs was evaluated by acidity, peroxide number, and spectroscopic indices K(232) and K(270), according to EU regulation. The secoiridoid compounds typical of EVOO, namely, the oleuropein and ligstroside derivatives, hydroxytyrosol, tyrosol, and tocopherols were analyzed by HPLC. The antioxidant activity was evaluated by the xanthine oxidase/xanthine system, generating superoxide radical and hydrogen peroxide, and by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl test. Results showed that EVOOs obtained from both stoned and destoned olives had a very low degradation level, which was not affected by destoning. Destoning lowered slightly the alpha-tocopherol content in EVOOs but increased the total secoiridoid content and the antioxidant activity of EVOOs (up to 3.5-fold). However, these effects were variety-dependent and negligible in some conditions. It was concluded that a better knowledge of the reactions occurring during olive processing, and particularly on the involvement of endogenous pulp and stone enzymes, is essential to predict the effect of destoning on EVOO quality.

Authors+Show Affiliations

Lavelli V
DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, I-20133 Milano, Italy. vera.lavelli@unimi.it
Bondesan L
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidFood HandlingFruitIridoidsOleaOlive OilPlant OilsTocopherols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15713026

Citation

Lavelli, Vera, and Lorena Bondesan. "Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted From Destoned Fruits." Journal of Agricultural and Food Chemistry, vol. 53, no. 4, 2005, pp. 1102-7.
Lavelli V, Bondesan L. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem. 2005;53(4):1102-7.
Lavelli, V., & Bondesan, L. (2005). Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. Journal of Agricultural and Food Chemistry, 53(4), 1102-7.
Lavelli V, Bondesan L. Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted From Destoned Fruits. J Agric Food Chem. 2005 Feb 23;53(4):1102-7. PubMed PMID: 15713026.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. AU - Lavelli,Vera, AU - Bondesan,Lorena, PY - 2005/2/17/pubmed PY - 2005/3/31/medline PY - 2005/2/17/entrez SP - 1102 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 4 N2 - The effect of olive stone removal before processing on the degradation level, secoiridoid and tocopherol contents, and antioxidant activity of monovarietal extra virgin olive oils (EVOOs) was studied. EVOOs were extracted from olives of the Leccino, Moraiolo, Frantoio, Pendolino, Taggiasca, and Colombaia varieties both in the presence and in the absence of the stones. The degradation level of EVOOs was evaluated by acidity, peroxide number, and spectroscopic indices K(232) and K(270), according to EU regulation. The secoiridoid compounds typical of EVOO, namely, the oleuropein and ligstroside derivatives, hydroxytyrosol, tyrosol, and tocopherols were analyzed by HPLC. The antioxidant activity was evaluated by the xanthine oxidase/xanthine system, generating superoxide radical and hydrogen peroxide, and by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl test. Results showed that EVOOs obtained from both stoned and destoned olives had a very low degradation level, which was not affected by destoning. Destoning lowered slightly the alpha-tocopherol content in EVOOs but increased the total secoiridoid content and the antioxidant activity of EVOOs (up to 3.5-fold). However, these effects were variety-dependent and negligible in some conditions. It was concluded that a better knowledge of the reactions occurring during olive processing, and particularly on the involvement of endogenous pulp and stone enzymes, is essential to predict the effect of destoning on EVOO quality. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15713026/Secoiridoids_tocopherols_and_antioxidant_activity_of_monovarietal_extra_virgin_olive_oils_extracted_from_destoned_fruits_ DB - PRIME DP - Unbound Medicine ER -