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Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
J Food Sci. 2008 Sep; 73(7):C519-25.JF

Abstract

The present study evaluated the radical scavenging-linked antioxidant activity of hexane/80% ethanol extracts from several types of extra virgin olive oils (EVOOs) derived from varieties arbequina, hojiblanca, picual, their blends, and pure olive oil (POO). The antioxidant potential of the olive oil extracts was assessed by radical scavenging assays using DPPH (2, 2-diphenyl-1-picrylhydrazyl), ABTS (2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), and hydroxyl radical, as well as hydrogen peroxide and superoxide anion inhibitory activities. Electron donating ability (EDA) using DPPH assay of 80% ethanol extracts from EVOOs, except arbequina oil, was significantly higher than POO. EDA was markedly higher in blended and picual EVOOs than the extracts from arbequina and hojiblanca EVOOs (P < 0.05). Similarly, ABTS radical scavenging activity of the extracts from the EVOOs was in order of picual EVOO > blended EVOO > hojiblanca EVOO >or= POO >or= arbequina EVOO. Further, the superoxide anion scavenging activity of blended, picual, and arbequina EVOOs was significantly higher than that of hojiblanca EVOO and POO, which were barely detectable. Hydroxyl radical scavenging activity of arbequina and hojiblanca was higher than that of blended, picual EVOOs, and POO. In addition, hydrogen peroxide scavenging activity of the extracts from blended, arbequina, hojiblanca, picual EVOOs, and POO was 63.1 +/- 3.1%, 44.4 +/- 10.2%, 52.0 +/- 2.7%, 71.8 +/- 2.5%, and 35.7 +/- 10.0%, respectively. Our results indicate that ethanol extracts of several EVOOs contained higher radical scavenging and antioxidant activity than the POO. This antioxidant potential is partly due to the phenolic compounds present in different olive oil grade and is influenced by cultivar type.

Authors+Show Affiliations

Dept of Nutrition, Univ of Massachusetts, Amherst, MA 01003, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18803696

Citation

Lee, O-H, et al. "Radical Scavenging-linked Antioxidant Activity of Ethanolic Extracts of Diverse Types of Extra Virgin Olive Oils." Journal of Food Science, vol. 73, no. 7, 2008, pp. C519-25.
Lee OH, Lee BY, Kim YC, et al. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. J Food Sci. 2008;73(7):C519-25.
Lee, O. H., Lee, B. Y., Kim, Y. C., Shetty, K., & Kim, Y. C. (2008). Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. Journal of Food Science, 73(7), C519-25. https://doi.org/10.1111/j.1750-3841.2008.00865.x
Lee OH, et al. Radical Scavenging-linked Antioxidant Activity of Ethanolic Extracts of Diverse Types of Extra Virgin Olive Oils. J Food Sci. 2008;73(7):C519-25. PubMed PMID: 18803696.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. AU - Lee,O-H, AU - Lee,B-Y, AU - Kim,Y-C, AU - Shetty,K, AU - Kim,Y-C, Y1 - 2008/08/08/ PY - 2008/9/23/pubmed PY - 2009/1/31/medline PY - 2008/9/23/entrez SP - C519 EP - 25 JF - Journal of food science JO - J Food Sci VL - 73 IS - 7 N2 - The present study evaluated the radical scavenging-linked antioxidant activity of hexane/80% ethanol extracts from several types of extra virgin olive oils (EVOOs) derived from varieties arbequina, hojiblanca, picual, their blends, and pure olive oil (POO). The antioxidant potential of the olive oil extracts was assessed by radical scavenging assays using DPPH (2, 2-diphenyl-1-picrylhydrazyl), ABTS (2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), and hydroxyl radical, as well as hydrogen peroxide and superoxide anion inhibitory activities. Electron donating ability (EDA) using DPPH assay of 80% ethanol extracts from EVOOs, except arbequina oil, was significantly higher than POO. EDA was markedly higher in blended and picual EVOOs than the extracts from arbequina and hojiblanca EVOOs (P < 0.05). Similarly, ABTS radical scavenging activity of the extracts from the EVOOs was in order of picual EVOO > blended EVOO > hojiblanca EVOO >or= POO >or= arbequina EVOO. Further, the superoxide anion scavenging activity of blended, picual, and arbequina EVOOs was significantly higher than that of hojiblanca EVOO and POO, which were barely detectable. Hydroxyl radical scavenging activity of arbequina and hojiblanca was higher than that of blended, picual EVOOs, and POO. In addition, hydrogen peroxide scavenging activity of the extracts from blended, arbequina, hojiblanca, picual EVOOs, and POO was 63.1 +/- 3.1%, 44.4 +/- 10.2%, 52.0 +/- 2.7%, 71.8 +/- 2.5%, and 35.7 +/- 10.0%, respectively. Our results indicate that ethanol extracts of several EVOOs contained higher radical scavenging and antioxidant activity than the POO. This antioxidant potential is partly due to the phenolic compounds present in different olive oil grade and is influenced by cultivar type. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18803696/Radical_scavenging_linked_antioxidant_activity_of_ethanolic_extracts_of_diverse_types_of_extra_virgin_olive_oils_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00865.x DB - PRIME DP - Unbound Medicine ER -