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Int. J. Mol. Sci. 2017, 18(4), 797; doi:10.3390/ijms18040797

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

1
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, viale F. Stagno d’Alcontres 31, 98100 Messina, Italy
2
Istituto Superiore di Sanità, Department of Food Safety and Veterinary Public Health, Unit of Food and Veterinary Toxicology, viale Regina Elena 299, 00161 Rome, Italy
3
Department of Chemistry and Chemical Technologies, University of Calabria, via P. Bucci, Cubo 12/C, 87036 Arcavacata di Rende (Cosenza), Italy
4
Rovereto town council, 38068 Rovereto (Trento), Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Leticia Estevinho
Received: 22 March 2017 / Revised: 3 April 2017 / Accepted: 8 April 2017 / Published: 11 April 2017
(This article belongs to the Special Issue Nutraceuticals in Human Health and Disease)
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Abstract

The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among mono-cultivar) and the organic multi-varietal (among blended oils) EVOOs had the higher total phenol content both in early (263.13 and 326.19 mg/kg, respectively) and late harvest (241.88 and 292.34 mg/kg, respectively) conditions. In comparison to late harvest EVOOs, early harvest EVOOs, in particular the organic mono-cultivar Casaliva, showed both higher antioxidant capacity (up to 1285.97 Oxygen Radicals Absorbance Capacity/ORAC units), probably due to the higher SID fraction (54% vs. 40%), and higher α-tocopherol content (up to 280.67 mg/kg). Overall, these results suggest that SIDs and α-tocopherol mainly contribute to antioxidant properties of the studied EVOOs. In light of this, the authors conclude that early harvest, organic mono-cultivar Casaliva EVOO represents the most interesting candidate to explicate healthy effects ascribed to these functional constituents, particularly regarding oxidative stress-related pathologies. View Full-Text
Keywords: extra virgin olive oil (EVOO); functional food; polyphenols; α-tocopherol; antioxidant activity; harvest time extra virgin olive oil (EVOO); functional food; polyphenols; α-tocopherol; antioxidant activity; harvest time
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Trombetta, D.; Smeriglio, A.; Marcoccia, D.; Giofrè, S.V.; Toscano, G.; Mazzotti, F.; Giovanazzi, A.; Lorenzetti, S. Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives. Int. J. Mol. Sci. 2017, 18, 797.

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