Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

2017 ◽  
Vol 57 (5) ◽  
pp. 1925-1946 ◽  
Author(s):  
Angélica Quintero-Flórez ◽  
Gema Pereira-Caro ◽  
Cristina Sánchez-Quezada ◽  
José Manuel Moreno-Rojas ◽  
José J. Gaforio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivar ◽  
Phenolic Fraction

scholarly journals A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3009
Author(s):  
Iliana Kalaboki ◽  
Dionysios Koulougliotis ◽  
Dimitra Kleisiari ◽  
Eleni Melliou ◽  
Prokopios Magiatis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Random Amplified Polymorphic Dna ◽  
Virgin Olive Oil ◽  
Geographic Origin ◽  
Population Diversity ◽  
Genetic Population ◽  
Phenolic Fraction ◽  
Phenolic Profile ◽  
Ionian Islands

Background: The phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of the present study was to characterize the phenolic profile of olive oil from cultivars farmed in the Ionian Islands (Zakynthos, Kefalonia, Lefkada, and Kerkyra) and to investigate the association of phenols to antioxidant activity, which is central to its functionality. Furthermore, the study investigates whether multivariate analyses on the concentration of individual biophenolic compounds and genetic population diversity could classify the olive oil samples based on their geographic origin. Methods: Phenols were determined in 103 samples from different Ionian Island tree populations by 1H nuclear magnetic resonance (NMR), and sample antioxidant activity was measured by their capacity to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl) (DPPH). Genetic diversity was measured by estimating Nei’s population genetic distance using 15 reproducible bands from random amplified polymorphic DNA (RAPD) genotyping. Results: Principal component analysis (PCA) of the secoiridoid concentrations clustered samples according to cultivar. Clustering based on genetic distances is not concordant with phenolic clustering. A cultivar effect was also demonstrated in the association between the concentration of individual phenols with DPPH reducing activity. Conclusions: Taken together, the study shows that the olive oil phenolic content defines “cultivar-specific phenolic profiles” and that environmental factors other than agronomic conditions contribute more to phenotype variance than genetics.

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system

1999 ◽  
Vol 79 (13) ◽  
pp. 1803-1808 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Alberto Ritieni ◽  
Simona M Monti ◽  
Monica Gallo ◽  
Dorotea Della Medaglia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Micellar System

scholarly journals Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

2015 ◽  
Vol 44 (4) ◽  
pp. 585-592 ◽  
Author(s):  
B. Lanza ◽  
M.G. Di Serio ◽  
L. Giansante ◽  
G. Di Loreto ◽  
L. Di Giacinto
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Fraction

Alternariol-induced cytotoxicity in Caco-2 cells. Protective effect of the phenolic fraction from virgin olive oil

Toxicon ◽  
2015 ◽  
Vol 93 ◽  
pp. 103-111 ◽  
Author(s):  
C. Chiesi ◽  
C. Fernandez-Blanco ◽  
L. Cossignani ◽  
G. Font ◽  
M.J. Ruiz
Keyword(s):  
Protective Effect ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Fraction

scholarly journals The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

2005 ◽  
Vol 18 (1) ◽  
pp. 98-112 ◽  
Author(s):  
Elisa Tripoli ◽  
Marco Giammanco ◽  
Garden Tabacchi ◽  
Danila Di Majo ◽  
Santo Giammanco ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Saturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Mediterranean Area ◽  
Beneficial Effects ◽  
The Mediterranean

AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

Phenolic Compounds and Antioxidant Activity of Italian Extra Virgin Olive Oil Monti Iblei

2007 ◽  
Vol 10 (4) ◽  
pp. 650-656 ◽  
Author(s):  
Fabio Galvano ◽  
Luca La Fauci ◽  
Giulia Graziani ◽  
Rosalia Ferracane ◽  
Roberta Masella ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil
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