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Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

1
Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain
2
Policlínica de Especialidades Médicas. Federico Medrano 620, San Francisco del Rincón, Guanajuato 36300, Mexico;
3
Instituto de Biotecnología, Centro de Investigación Biomédica, Universidad de Granada, Avda. del Conocimiento, 18016 Granada, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(7), 217; https://doi.org/10.3390/antiox8070217
Received: 25 June 2019 / Revised: 5 July 2019 / Accepted: 7 July 2019 / Published: 11 July 2019
(This article belongs to the Special Issue Antioxidants in Olive Oils)
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PDF [1472 KB, uploaded 11 July 2019]
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Abstract

The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according to the chemical composition and antioxidant activity analyzed in the present study. View Full-Text
Keywords: extra virgin olive oil; Hojiblanca; Arbequina; antioxidant properties; polyphenols; chemometric analysis extra virgin olive oil; Hojiblanca; Arbequina; antioxidant properties; polyphenols; chemometric analysis
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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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Borges, T.H.; Serna, A.; López, L.C.; Lara, L.; Nieto, R.; Seiquer, I. Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage. Antioxidants 2019, 8, 217.

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