TY - JOUR
T1 - Characterization of bioactive compounds from monovarietal virgin olive oils
T2 - Relationship between phenolic compounds-antioxidant capacities
AU - Ramos-Escudero, Fernando
AU - Morales, María Teresa
AU - Asuero, Agustín G.
N1 - Funding Information:
One of the authors (FR-E) is thankful to the Program on Science and Technology (FINCyT) for the award of Doctoral Research Fellowship (124-2009-FINCyT-BDE).
Publisher Copyright:
© 2015 Taylor & Francis Group, LLC.
PY - 2015/2/1
Y1 - 2015/2/1
N2 - 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, α-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.
AB - 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, α-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.
KW - Antioxidant capacity
KW - Fatty acids
KW - Polyphenols
KW - Virgin olive oil
KW - α-Tocopherol
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U2 - 10.1080/10942912.2013.809542
DO - 10.1080/10942912.2013.809542
M3 - Article
SN - 1094-2912
VL - 18
SP - 348
EP - 358
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 2
ER -