Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile

被引：53

作者：

del Monaco, Giovanni ^{[1
]}

Officioso, Arbace ^{[2
]}

D'Angelo, Stefania ^{[3
]}

La Cara, Francesco ^{[1
]}

Ionata, Elena ^{[1
]}

Marcolongo, Loredana ^{[1
]}

Squillaci, Giuseppe ^{[1
]}

Maurelli, Luisa ^{[1
]}

Morana, Alessandra ^{[1
]}

机构：

[1] CNR, Inst Biosci & Bioresources, I-80131 Naples, Italy

[2] Univ Naples 2, Dept Biochem Biophys & Gen Pathol, I-80138 Naples, Italy

[3] Parthenope Univ, Dept Motor Sci & Wellness, I-80133 Naples, Italy

来源：

FOOD CHEMISTRY | 2015年 / 184卷

关键词：

Antioxidant; Extra virgin olive oil; Oxidative stress; Phenolic profile; Phenol extracts; ANTIOXIDANT ACTIVITY; OXIDATIVE STRESS; HEALTH; PHYTOCHEMICALS; POLYPHENOLS; CULTIVARS;

D O I：

10.1016/j.foodchem.2015.03.071

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 center dot 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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：220 / 228

页数：9

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