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Open AccessArticle

Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

1
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy
2
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Research Unit of Lecce, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy
*
Author to whom correspondence should be addressed.
Both authors contributed equally to this manuscript.
Antioxidants 2019, 8(6), 161; https://doi.org/10.3390/antiox8060161
Received: 7 May 2019 / Revised: 30 May 2019 / Accepted: 4 June 2019 / Published: 5 June 2019
(This article belongs to the Special Issue Antioxidants in Olive Oils)
In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC50) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil. View Full-Text
Keywords: monovarietal extra virgin olive oil; phenolic compounds; oleuropein; oleocanthal; antioxidant activity; DPPH; ORAC; high-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF) monovarietal extra virgin olive oil; phenolic compounds; oleuropein; oleocanthal; antioxidant activity; DPPH; ORAC; high-performance liquid chromatography time-of-flight mass spectrometry (HPLC/MS/TOF)
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MDPI and ACS Style

Negro, C.; Aprile, A.; Luvisi, A.; Nicolì, F.; Nutricati, E.; Vergine, M.; Miceli, A.; Blando, F.; Sabella, E.; De Bellis, L. Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils. Antioxidants 2019, 8, 161.

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