Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy

被引：12

作者：

Fratianni, Florinda ^{[1
]}

Cozzolino, Rosaria ^{[1
]}

Martignetti, Antonella ^{[1
]}

Malorni, Livia ^{[1
]}

d'Acierno, Antonio ^{[1
]}

De Feo, Vincenzo ^{[2
]}

da Cruz, Adriano G. ^{[3
]}

Nazzaro, Filomena ^{[1
]}

机构：

[1] CNR, ISA, Via Roma 64, I-83100 Avellino, Italy

[2] Univ Salerno, Dipartimento Farm, Fisciano, Italy

[3] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, Rio De Janeiro, Brazil

来源：

FOOD SCIENCE & NUTRITION | 2019年 / 7卷 / 10期

关键词：

antioxidant activity; extra virgin olive oil; polyphenols; statistical analysis; volatile compounds; GEOGRAPHICAL ORIGIN; VOLATILE PROFILE; DISCRIMINATION; CLASSIFICATION; OLEUROPEIN; VARIETIES; SELECTION; CULTIVAR; STRESS;

D O I：

10.1002/fsn3.1180

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1-Hexanol, 2-hexen-1-ol, 3-pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2-hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm.

引用

页码：3233 / 3243

页数：11

共 37 条

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