Tags

Type your tag names separated by a space and hit enter

Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile.
Food Chem. 2015 Oct 01; 184:220-8.FC

Abstract

Evaluation of phenolic profile, antioxidant power, and protective capacity against oxidation of red blood cells (RBCs) of olive oil phenolic extracts (OOPEs) from several Italian varieties were studied. Phenolic profiles, and quantification of seven selected bioactive compounds were performed by RP-HPLC. OOPEs exhibited high antioxidant activity, and this capacity was positively related to their phenolic amount. In particular, OOPE5 (cv Gentile di Larino, Molise region) displayed the highest phenolic and ortho-diphenolic content as well as the strongest scavenging activity determined using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) (87% DPPH inhibition). Protective capacity against stressed RBCs was investigated through the evaluation of methemoglobin (MetHb) and malondialdehyde (MDA) levels. OOPE5 was the most active against methemoglobin production (53.7% reduction), whereas OOPE1 (cv Lavagnina, Liguria region) showed the highest protection toward malondialdehyde (83.3% reduction). Overall the selected oils showed qualitative and quantitative differences in phenol composition, and this variability influenced their protective effect against oxidative damages.

Authors+Show Affiliations

Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.Department of Biochemistry, Biophysics and General Pathology, Second University of Naples, Via De Crecchio 7, 80138 Naples, Italy.Department of Motor Sciences and Wellness, Parthenope University, Via Medina 40, 80133 Naples, Italy.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy. Electronic address: francesco.lacara@cnr.it.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.Institute of Biosciences and Bioresources, CNR, Via Pietro Castellino 111, 80131 Naples, Italy.

Pub Type(s)

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

Language

eng

PubMed ID

25872448

Citation

Del Monaco, Giovanni, et al. "Characterization of Extra Virgin Olive Oils Produced With Typical Italian Varieties By Their Phenolic Profile." Food Chemistry, vol. 184, 2015, pp. 220-8.
Del Monaco G, Officioso A, D'Angelo S, et al. Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile. Food Chem. 2015;184:220-8.
Del Monaco, G., Officioso, A., D'Angelo, S., La Cara, F., Ionata, E., Marcolongo, L., Squillaci, G., Maurelli, L., & Morana, A. (2015). Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile. Food Chemistry, 184, 220-8. https://doi.org/10.1016/j.foodchem.2015.03.071
Del Monaco G, et al. Characterization of Extra Virgin Olive Oils Produced With Typical Italian Varieties By Their Phenolic Profile. Food Chem. 2015 Oct 1;184:220-8. PubMed PMID: 25872448.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile. AU - Del Monaco,Giovanni, AU - Officioso,Arbace, AU - D'Angelo,Stefania, AU - La Cara,Francesco, AU - Ionata,Elena, AU - Marcolongo,Loredana, AU - Squillaci,Giuseppe, AU - Maurelli,Luisa, AU - Morana,Alessandra, Y1 - 2015/03/26/ PY - 2014/10/27/received PY - 2015/02/23/revised PY - 2015/03/20/accepted PY - 2015/4/16/entrez PY - 2015/4/16/pubmed PY - 2016/1/8/medline KW - Antioxidant KW - Extra virgin olive oil KW - Oxidative stress KW - Phenol extracts KW - Phenolic profile SP - 220 EP - 8 JF - Food chemistry JO - Food Chem VL - 184 N2 - Evaluation of phenolic profile, antioxidant power, and protective capacity against oxidation of red blood cells (RBCs) of olive oil phenolic extracts (OOPEs) from several Italian varieties were studied. Phenolic profiles, and quantification of seven selected bioactive compounds were performed by RP-HPLC. OOPEs exhibited high antioxidant activity, and this capacity was positively related to their phenolic amount. In particular, OOPE5 (cv Gentile di Larino, Molise region) displayed the highest phenolic and ortho-diphenolic content as well as the strongest scavenging activity determined using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) (87% DPPH inhibition). Protective capacity against stressed RBCs was investigated through the evaluation of methemoglobin (MetHb) and malondialdehyde (MDA) levels. OOPE5 was the most active against methemoglobin production (53.7% reduction), whereas OOPE1 (cv Lavagnina, Liguria region) showed the highest protection toward malondialdehyde (83.3% reduction). Overall the selected oils showed qualitative and quantitative differences in phenol composition, and this variability influenced their protective effect against oxidative damages. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25872448/Characterization_of_extra_virgin_olive_oils_produced_with_typical_Italian_varieties_by_their_phenolic_profile_ DB - PRIME DP - Unbound Medicine ER -