Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities

被引：34

作者：

Ramos-Escudero, Fernando ^{[1
]}

Teresa Morales, Maria ^{[1
]}

Asuero, Agustin G. ^{[1
]}

机构：

[1] Univ Seville, Dept Analyt Chem, Fac Pharm, E-41012 Seville, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 02期

关键词：

alpha-Tocopherol; Polyphenols; Fatty acids; Antioxidant capacity; Virgin olive oil; SPANISH; QUALITY; COLOR;

D O I：

10.1080/10942912.2013.809542

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The characterization of bioactive components of virgin olive oil from nine varieties (Cuquillo, Empeltre, Manzanilla, Cornicabra, Picual, Arbequina, Lechin, Picudo, and Hojiblanca) has been carried out. Carotenoids, chlorophylls, alpha-tocopherol, fatty acids, total phenols, and individual phenols were determined. The antioxidant capacity was evaluated by 2,2 '-diphenyl-1-picrylhydrazyl and 2,2 '-azinobis (3-ethylbenzothiaziline-6-sulfonate) radical scavenging capacity assay, ferric reducing antioxidant potential assay, and oxygen radical absorbance capacity assay. Twelve phenolic compounds were detected and quantified by high-performance liquid chromatography with diode-array detection. Dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol, oleuropein, and ligstroside aglycones were the major components in all the samples. Principal component analysis confirmed that Manzanilla, Lechin, Cuquillo, and Hojiblanca var. were the most similar. Furthermore, these results showed that the antioxidant capacity measured by different assays was highly influenced by the phenolic content, especially the dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol.

引用

页码：348 / 358

页数：11

共 20 条

[1] Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia [J].

Allalout, Amira ;

Krichene, Dhouha ;

Methenni, Kawther ;

Taamalli, Ameni ;

Oueslati, Imen ;

Daoud, Douja ;

Zarrouk, Mokhtar .

SCIENTIA HORTICULTURAE, 2009, 120 (01) :77-83

[2] Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil:: Comparison with other Spanish cultivars [J].

Aranda, F ;

Gómez-Alonso, S ;

del Alamo, RMR ;

Salvador, MD ;

Fregapane, G .

FOOD CHEMISTRY, 2004, 86 (04) :485-492

[3] The hydrophilic and lipophilic contribution to total antioxidant activity [J].

Arnao, MB ;

Cano, A ;

Acosta, M .

FOOD CHEMISTRY, 2001, 73 (02) :239-244

[4] Phenolic compounds in Spanish olive oils [J].

Brenes, M ;

García, A ;

García, P ;

Rios, JJ ;

Garrido, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (09) :3535-3540

[5] OXYGEN-RADICAL ABSORBENCY CAPACITY ASSAY FOR ANTIOXIDANTS [J].

CAO, GH ;

ALESSIO, HM ;

CUTLER, RG .

FREE RADICAL BIOLOGY AND MEDICINE, 1993, 14 (03) :303-311

[6] Monovarietal Extra Virgin Olive Oils from the Marche Region, Italy: Analytical and Sensory Characterization [J].

Cecchi, Teresa ;

Passamonti, Paolo ;

Alfei, Barbara ;

Cecchi, Patrizio .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2011, 14 (03) :483-495

[7] Antioxidant protection of edible oils [J].

Cheung, Sabrina Ching Man ;

Szeto, Yim Tong ;

Benzie, Iris F. F. .

PLANT FOODS FOR HUMAN NUTRITION, 2007, 62 (01) :39-42

[8] Evaluation of α-tocopherol in virgin olive oil by a luminiscent method [J].

Escuderos, M. E. ;

Sayago, A. ;

Morales, M. T. ;

Aparicio, R. .

GRASAS Y ACEITES, 2009, 60 (04) :336-342

[9]

European Commission, 2011, Official Journal, V23

[10]

Gandul-Rojas B., 2006, Handbook of fruits and fruit processing, P491, DOI 10.1002/9780470277737.ch26

← 1 2 →