Phenolic compounds and antioxidant capacity of virgin olive oil

Food Chemistry

Volumn 163, Issue , 2014, Pages 289-298

  Franco, M Nieves ^a   Galeano Díaz, Teresa ^b   López, Óscar ^c   Fernández Bolaños, José G ^c   Sánchez, Jacinto ^a   De Miguel, Concepción ^b   Gil, M Victoria ^b   Martín Vertedor, Daniel ^a  

^a Technological Agri food Institute (INTAEX)   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Antioxidant activity; Monovarietal virgin olive oil; Phenolic compounds; Stage of maturation

Indexed keywords

AGENTS; FLAVONOIDS; OLIVE OIL; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; LIPID PEROXIDES; P-CUMARIC ACID; PHENOLIC COMPOUNDS; RIPENING STAGES; VANILLIC ACIDS; VIRGIN OLIVE OIL;

ANTIOXIDANTS;

ALCOHOL DERIVATIVE; ANTIOXIDANT; APIGENIN; COUMARIC ACID; FLAVONOID; HYDROXYTYROSOL; LIPID PEROXIDE; LUTEOLIN; NITRIC OXIDE; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; SECOIRIDOID; TYROSOL; VANILLIC ACID; VANILLIN; WATER; PLANT EXTRACT; VEGETABLE OIL;

ANALYTIC METHOD; ANALYTICAL PARAMETERS; ANTIOXIDANT ACTIVITY; ARTICLE; FRUIT RIPENING; HARVESTING; LIPID PEROXIDATION; MEASUREMENT PRECISION; NONHUMAN; NUTRITIONAL STATUS; OLIVE TREE; ORGANOLEPTIC PROPERTY; CHEMISTRY; CLASSIFICATION; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; OLEA; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PLANT OILS;

EID: 84901928184     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.091     Document Type: Article

References (33)

1. Aguilera, M. P., Beltrán, G., Ortega, D., Fernández, A., Jiménez, A., & Uceda, M. (2005). Characterisation of virgin olive oil of Italian olive cultivars: "Frantoio" and "Leccino", grown in Andalusia. Food Chemistry, 89, 387-391.
2. Allalout, A., Krichène, D., Methenni, K., Taamalli, A., Oueslati, I., Daoud, D., et al. (2009). Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in Northern Tunisia. Scientia Horticulturae, 120, 77-83.
3. Artajo, L. S., Romero, M. P., Suárez, M., & Motilva, M. J. (2007). Partition of phenolic compounds during the virgin olive oil industrial extraction process. European Food Research and Technology A, 225, 617-625.
4. Bahorun, T., Gressier, B., Trotin, F., Brunet, C., Dine, T., Luyckx, M., et al. (1996). Oxygen species scavenging activity of phenolic extracts from hawthorn fresh plant organs and pharmaceutical preparations. Arzneimittel Forschung, 46, 1086-1089.
5. Bakhouche, A., Lozano-Sánchez, J., Beltrán-Debón, R., Joven, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). Phenolic characterization and geographical classification of comercial Arbequina extra-virgin olive oils produced in southern Catalonia. Food Research International, 50, 401-408.
6. Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., et al. (2007). Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules, 12, 1679-1719.
7. Brenes, M., Hidalgo, F. J., García, A., Ríos, J. J., García, P., Zamora, R., et al. (2000). Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. Journal of the American Oil Chemist's Society, 77, 715-720.
8. Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., et al. (2005). Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. Journal of Agricultural and Food Chemistry, 53, 8918-8925.
9. Clayton, C. A., Hines, J. W., & Elkins, P. D. (1987). Detection limits with specified assurance probabilities. Analytical Chemistry, 59, 2506-2514.
10. Franco, M. N., Galeano-Díaz, T., Sánchez, J., De Miguel, C., & Martín-Vertedor, D. (in press). Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain. Journal of Oleo Science.
11. Garratt, D. C. (1964). The quantitative analysis of drugs (Vol. 3). Japan: Chapman and Hall Ltd., pp. 456-458.
12. Godoy-Caballero, M. P., Acedo-Valenzuela, M. I., & Galeano-Díaz, T. (2012). Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC-DAD-FLG. Talanta, 101, 479-487.
13. Gómez-Caravaca, A. M., Carrasco-Pancorbo, A., Cañabate- Díaz, B., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2005). Electrophoretic identification and quantification of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 26(18), 3538-3551.
14. Inglese, G., Famiani, F., Galvano, F., Servili, M., Esposto, S., & Urbani, S. (2011). Factors affecting extra-virgin olive oil composition. Horticultural Reviews, 38, 83-147.
15. Jiménez, B., Sánchez-Ortiz, A., Lorenzo, M. L., & Rivas, A. (2013). Influence of fruti ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Research International. http://dx.doi.org/10.1016/j.foodres.2013.08.016.
16. Long, G. L., & Winefordner, J. D. (1983). Limits of detection: A closer look at the IUPAC definition. Analytical Chemistry, 55, 712-724.
17. Lozano-Sánchez, J., Segura-Carretero, A., Menéndez, J. A., Oliveras-Ferraros, C., Cerretani, L., & Fernandez-Gutierrez, A. (2010). Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells. Journal of Agricultural and Food Chemistry, 58, 9942-9955.
18. Manai-Djabali, H., Krichène, D., Ouni, Y., Gallardo, L., Sánchez, J., Osorio, E., et al. (2012). Chemical profiles of five minor olive oil varieties grown in central Tunisia. Journal of Food Composition and Analysis, 27, 109-119.
19. Martinez, L., Hodaifa, G., & Lozano Peña, J. L. (2010). Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness. Journal of the Science of Food and Agriculture, 90, 2393-2398.
20. Martínez, J. M., Muñoz, E., Alba, J., & Lanzón, A. (1975). Informe sobre utilización del Analizador de Rendimientos "Abencor". Grasas Aceites, 26, 379-385.
21. Montedoro, G., Servili, M., Baldioli, M., & Miniati, E. (1992). Simple and hydrolizable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry, 40, 1571-1576.
22. Oliveras-López, M. J., Innocenti, M., Giaccherini, C., Ieri, F., Romani, A., & Mulinacci, N. (2007). Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidc, simple phenols and flavonoids. Talanta. 73, 726-732.
23. Olszewska, M. A., Presler, A., & Michel, P. (2012). Profiling of phenolic compounds and antioxidant acitivity of dry extracts from the selected Sorbus species. Molecules, 17, 3093-3113.
24. Ouni, Y., Taamalli, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fenández-Gutiérrez, A., & Zarrouk, M. (2011). Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry, 127, 1263-1267.
25. Owen, R. W., Giacosa, A., Hull, W. E., Haubner, B., Spiegelhalder, B., & Bartsch, H. (2000). The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. European Journal of Cancer, 36, 1235-1247.
26. Paiva-Martins, F., Fernandes, J., Santos, V., Silva, L., Borges, F., Rocha, S., et al. (2010). Powerful protective role of 3, 4- dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis. Journal of Agricultural and Food Chemistry, 58, 135-140.
27. Pérez, R. M., Vargas, R., Martínez, F. J., García, E. V., & Hernández, B. (2003). Actividad antioxidante de los alcaloides de Bocona arborea. Estudio sobre seis métodos de análisis. Ars Pharmaceutica, 44(1), 5-21.
28. Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53, 4290-4302.
29. Tovar, M. J., Romero, M. P., Alegre, S., Girona, J., & Motilva, M. J. (2002). Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L.) trees under deficit irrigation. Journal of the Science of Food and Agriculture, 82, 1755-1763.
30. Uceda, M., & Frías, L. (1975). Harvest dates: Evolution of the fruits oil content, oil composition and oil quality. Proceedings II. Seminario Oleícola Internacional (pp. 125-128). COI: Córdoba.
31. Uceda, M., & Hermoso, M. (2001). La calidad del aceite de oliva. In El: "cultivo del olivo" (pp. 588-614). Madrid: Mundi-Prensa.
32. Valavanidis, A., Nisiotou, C., Papageorgiou, Y., Kremli, I., Satravelas, N., Zinieris, N., et al. (2004). Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. Journal of Agricultural and Food Chemistry, 52, 2358-2365.
33. Velasco, J., & Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology, 104, 661-676.