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Molecules 2014, 19(1), 881-895; doi:10.3390/molecules19010881
Article

Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

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1 Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV, 30, Knin 22300, Croatia 2 Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, Cagliari 09124, Italy 3 Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, Split 21000, Croatia 4 Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211a, Wrocław 50-556, Poland
* Author to whom correspondence should be addressed.
Received: 14 November 2013 / Revised: 3 January 2014 / Accepted: 8 January 2014 / Published: 14 January 2014
(This article belongs to the Section Metabolites)
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Abstract

Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown and processed under the same conditions. Headspace volatile profile, tocopherols, chlorophylls, carotenoids and total phenolic content, peroxide value, % acidity, K232, K270 as well as antioxidant activity (DPPH) of the oils’ hydrophilic fractions (HFs) including their phenolic composition were assessed by means of HS-SPME/GC-MS, HPLC-FL, HPLC-DAD and spectrophotometric methods, respectively. Most of the studied quality parameters varied between the cultivars. The main volatile compounds detected in all tested olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. Krvavica oil was characterized by hexanal (8.8%–9.4%). Leccino oil contained the highest percentage of (E)-hex-2-enal (73.4%–74.0%), whereas (Z)-hex-3-enal (21.9%–25.0%) and (E)-hex-2-enal (27.6%–28.9%) dominated in Mašnjača oil. Leccino oil contained the highest amount of tocopherols (312.4 mg/kg), chlorophylls (7.3 mg/kg), carotenoids (4.2 mg/kg) and total phenols (246.6 mg/kg). The HF of Leccino oil showed the highest antioxidant capacity (1.3 mmol TEAC/kg), while the HFs of Mašnjača and Krvavica oils exhibited the activity of 0.5 mmol TEAC/kg.
Keywords: Mašnjača; Krvavica; Leccino; virgin olive oil; volatile compounds; phenols; antioxidant activity (DPPH) Mašnjača; Krvavica; Leccino; virgin olive oil; volatile compounds; phenols; antioxidant activity (DPPH)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Šarolić, M.; Gugić, M.; Tuberoso, C.I.G.; Jerković, I.; Šuste, M.; Marijanović, Z.; Kuś, P.M. Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino. Molecules 2014, 19, 881-895.

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