Phenolic composition and antioxidant activity of several monovarietal extra-virgin olive oils used as blenders for the production of “Collina di Brindisi” protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two-phases or three-phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December > January), followed by the extraction system (two-phase > three-phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p-coumarate and 3,4-DHPEA-EA, and negatively correlated with peroxide value.

Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils

GAMBACORTA, Giuseppe;FACCIA, Michele;TRANI, ANTONIO;GOMES, Tommaso Francesco
2012-01-01

Abstract

Phenolic composition and antioxidant activity of several monovarietal extra-virgin olive oils used as blenders for the production of “Collina di Brindisi” protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two-phases or three-phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December > January), followed by the extraction system (two-phase > three-phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p-coumarate and 3,4-DHPEA-EA, and negatively correlated with peroxide value.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/133050
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