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Molecules 2015, 20(3), 4395-4409; doi:10.3390/molecules20034395

Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties

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
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 23 January 2015 / Revised: 26 February 2015 / Accepted: 4 March 2015 / Published: 9 March 2015
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [742 KB, uploaded 9 March 2015]

Abstract

Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%–69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg). View Full-Text
Keywords: Oblica; Lastovka; Levantinka; virgin olive oil; headspace volatiles; phenols; GC-FID/MS; HPLC-DAD/FL Oblica; Lastovka; Levantinka; virgin olive oil; headspace volatiles; phenols; GC-FID/MS; HPLC-DAD/FL
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. (CC BY 4.0).

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MDPI and ACS Style

Šarolić, M.; Gugić, M.; Friganović, E.; Tuberoso, C.I.G.; Jerković, I. Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties. Molecules 2015, 20, 4395-4409.

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