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Phenolic compounds and antioxidant capacity of virgin olive oil.
Food Chem. 2014 Nov 15; 163:289-98.FC

Abstract

The characterisation of virgin olive oil from Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, 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 Carrasqueña, whereas the tyrosol derivatives were the major ones found in Manzanilla Cacereña, 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Franco MN
Technological Agri-Food Institute (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain.
Galeano-Díaz T
Analytical Chemistry Department, University of Extremadura, 06006 Badajoz, Spain.
López O
Organic Chemistry Department, University of Seville, 41012 Seville, Spain.
Fernández-Bolaños JG
Organic Chemistry Department, University of Seville, 41012 Seville, Spain.
Sánchez J
Technological Agri-Food Institute (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain. Electronic address: jacintojesus.sanchez@gobex.es.
De Miguel C
Vegetal Biology, Ecology and Soil Sciences Department, University of Extremadura, 06007 Badajoz, Spain.
Gil MV
Organic and Inorganic Chemistry Department, University of Extremadura, 06006 Badajoz, Spain.
Martín-Vertedor D
Technological Agri-Food Institute (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain.

MeSH

AntioxidantsOleaOlive OilOxidation-ReductionPhenolsPlant ExtractsPlant Oils

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24912728

Citation

Franco, Ma Nieves, et al. "Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil." Food Chemistry, vol. 163, 2014, pp. 289-98.
Franco MN, Galeano-Díaz T, López O, et al. Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chem. 2014;163:289-98.
Franco, M. N., Galeano-Díaz, T., López, O., Fernández-Bolaños, J. G., Sánchez, J., De Miguel, C., Gil, M. V., & Martín-Vertedor, D. (2014). Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chemistry, 163, 289-98. https://doi.org/10.1016/j.foodchem.2014.04.091
Franco MN, et al. Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil. Food Chem. 2014 Nov 15;163:289-98. PubMed PMID: 24912728.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds and antioxidant capacity of virgin olive oil. AU - Franco,Ma Nieves, AU - Galeano-Díaz,Teresa, AU - López,Oscar, AU - Fernández-Bolaños,José G, AU - Sánchez,Jacinto, AU - De Miguel,Concepción, AU - Gil,Ma Victoria, AU - Martín-Vertedor,Daniel, Y1 - 2014/05/10/ PY - 2013/12/16/received PY - 2014/04/08/revised PY - 2014/04/24/accepted PY - 2014/6/11/entrez PY - 2014/6/11/pubmed PY - 2015/5/21/medline KW - Antioxidant activity KW - Monovarietal virgin olive oil KW - Phenolic compounds KW - Stage of maturation SP - 289 EP - 98 JF - Food chemistry JO - Food Chem VL - 163 N2 - The characterisation of virgin olive oil from Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, 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 Carrasqueña, whereas the tyrosol derivatives were the major ones found in Manzanilla Cacereña, 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24912728/Phenolic_compounds_and_antioxidant_capacity_of_virgin_olive_oil_ DB - PRIME DP - Unbound Medicine ER -