Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

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Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽

10.3390/antiox9040330 ◽

2020 ◽

Vol 9 (4) ◽

pp. 330 ◽

Cited By ~ 1

Author(s):

Deborah Pacetti ◽

Maria Chiara Boarelli ◽

Rita Giovannetti ◽

Stefano Ferraro ◽

Paolo Conti ◽

...

Keyword(s):

Antioxidant Activity ◽

Sensory Analysis ◽

High Performance ◽

Principal Component ◽

Tocopherol Content ◽

Volatile Fraction ◽

Virgin Olive Oils ◽

Olive Oils ◽

Marche Region ◽

Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

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Bioaccessibility and Antioxidant Activity Stability of Phenolic Compounds from Extra-Virgin Olive Oils duringin VitroDigestion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf072244+ ◽

2007 ◽

Vol 55 (21) ◽

pp. 8423-8429 ◽

Cited By ~ 31

Author(s):

Caterina Dinnella ◽

Patrizia Minichino ◽

Anna Maria D’Andrea ◽

Erminio Monteleone

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Virgin Olive Oils ◽

Olive Oils

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Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Molecules ◽

10.3390/molecules23123249 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3249 ◽

Cited By ~ 11

Author(s):

Chiara Fanali ◽

Susanna Della Posta ◽

Alessandra Vilmercati ◽

Laura Dugo ◽

Marina Russo ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Phenolic Compound ◽

Limit Of Detection ◽

Total Concentration ◽

Total Phenolic ◽

Virgin Olive Oils ◽

Olive Oils ◽

Italian Regions ◽

Compound Concentration

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

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Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

Antioxidants ◽

10.3390/antiox8060161 ◽

2019 ◽

Vol 8 (6) ◽

pp. 161 ◽

Cited By ~ 11

Author(s):

Carmine Negro ◽

Alessio Aprile ◽

Andrea Luvisi ◽

Francesca Nicolì ◽

Eliana Nutricati ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Total Phenolic ◽

Phenolic Profile ◽

Virgin Olive Oils ◽

Olive Oils ◽

Ic50 Values ◽

Phenolic Profiles ◽

Trolox Equivalent ◽

Phenolic Substances

In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC50) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil.

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