scholarly journals Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Molecules ◽  
2007 ◽  
Vol 12 (8) ◽  
pp. 1679-1719 ◽  
Author(s):  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Alegria Carrasco-Pancorbo ◽  
Ana Gómez-Caravaca ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Health Effects ◽  
Analytical Methods ◽  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 330 ◽  
Author(s):  
Deborah Pacetti ◽  
Maria Chiara Boarelli ◽  
Rita Giovannetti ◽  
Stefano Ferraro ◽  
Paolo Conti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
High Performance ◽  
Principal Component ◽  
Tocopherol Content ◽  
Volatile Fraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Marche Region ◽  
Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

2013 ◽  
Vol 115 (6) ◽  
pp. 621-630 ◽  
Author(s):  
Ana Rivas ◽  
Araceli Sanchez-Ortiz ◽  
Brigida Jimenez ◽  
Jesus García-Moyano ◽  
Maria Luisa Lorenzo
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Sensory Properties ◽  
Virgin Olive Oils ◽  
Olive Oils

Bioaccessibility and Antioxidant Activity Stability of Phenolic Compounds from Extra-Virgin Olive Oils duringin VitroDigestion

2007 ◽  
Vol 55 (21) ◽  
pp. 8423-8429 ◽  
Author(s):  
Caterina Dinnella ◽  
Patrizia Minichino ◽  
Anna Maria D’Andrea ◽  
Erminio Monteleone
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3249 ◽  
Author(s):  
Chiara Fanali ◽  
Susanna Della Posta ◽  
Alessandra Vilmercati ◽  
Laura Dugo ◽  
Marina Russo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Limit Of Detection ◽  
Total Concentration ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Italian Regions ◽  
Compound Concentration

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

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

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 161 ◽  
Author(s):  
Carmine Negro ◽  
Alessio Aprile ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
Eliana Nutricati ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Ic50 Values ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Phenolic Substances

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.

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

2012 ◽  
Vol 114 (8) ◽  
pp. 958-967 ◽  
Author(s):  
Giuseppe Gambacorta ◽  
Michele Faccia ◽  
Antonio Trani ◽  
Carmela Lamacchia ◽  
Tommaso Gomes
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

Molecules ◽  
2014 ◽  
Vol 19 (1) ◽  
pp. 881-895 ◽  
Author(s):  
Mladenka Šarolić ◽  
Mirko Gugić ◽  
Carlo Tuberoso ◽  
Igor Jerković ◽  
Marko Šuste ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Profile ◽  
Virgin Olive Oils ◽  
Olive Oils

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

2009 ◽  
Vol 74 (2) ◽  
pp. C177-C183 ◽  
Author(s):  
A. Baiano ◽  
G. Gambacorta ◽  
C. Terracone ◽  
M.A. Previtali ◽  
C. Lamacchia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Virgin Olive Oils ◽  
Olive Oils
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