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Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their" /> <meta name="twitter:image" content="https://0.academia-photos.com/50831604/41119055/33437396/s200_carmine.negro.jpg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/54325096/Phenolic_Profile_and_Antioxidant_Activity_of_Italian_Monovarietal_Extra_Virgin_Olive_Oils" /> <meta property="og:title" content="Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="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" /> <meta property="article:author" content="https://independent.academia.edu/NegroCarmine" /> <meta name="description" content="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" /> <title>(PDF) Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils</title> <link rel="canonical" href="https://www.academia.edu/56276383/Phenolic_Profile_and_Antioxidant_Activity_of_Italian_Monovarietal_Extra_Virgin_Olive_Oils" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '29cbb9485f79f49ca3eb38b6f0905739256f19a4'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1740341307000); window.Aedu.timeDifference = new Date().getTime() - 1740341307000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"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 concentr...","author":[{"@context":"https://schema.org","@type":"Person","name":"Carmine Negro","url":"https://independent.academia.edu/NegroCarmine"}],"contributor":[],"dateCreated":"2021-09-30","dateModified":"2022-05-31","headline":"Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils","image":"https://attachments.academia-assets.com/70743795/thumbnails/1.jpg","inLanguage":"en","keywords":[],"publication":"Antioxidants","publisher":{"@context":"https://schema.org","@type":"Organization","name":"MDPI AG"},"sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":null}],"thumbnailUrl":"https://attachments.academia-assets.com/70743795/thumbnails/1.jpg","url":"https://www.academia.edu/54325096/Phenolic_Profile_and_Antioxidant_Activity_of_Italian_Monovarietal_Extra_Virgin_Olive_Oils"}</script><style type="text/css">@media(max-width: 567px){:root{--token-mode: Rebrand;--dropshadow: 0 2px 4px 0 #22223340;--primary-brand: #0645b1;--error-dark: #b60000;--success-dark: #05b01c;--inactive-fill: #ebebee;--hover: #0c3b8d;--pressed: #082f75;--button-primary-fill-inactive: #ebebee;--button-primary-fill: #0645b1;--button-primary-text: #ffffff;--button-primary-fill-hover: #0c3b8d;--button-primary-fill-press: #082f75;--button-primary-icon: #ffffff;--button-primary-fill-inverse: #ffffff;--button-primary-text-inverse: #082f75;--button-primary-icon-inverse: #0645b1;--button-primary-fill-inverse-hover: #cddaef;--button-primary-stroke-inverse-pressed: 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window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":54325096,"created_at":"2021-09-30T07:12:21.310-07:00","from_world_paper_id":175043530,"updated_at":"2023-11-09T05:07:06.999-08:00","_data":{"abstract":"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 concentr...","publisher":"MDPI AG","publication_name":"Antioxidants"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [50831604]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":70743795,"attachmentType":"pdf"}"><img alt="First page of “Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/70743795/mini_magick20210930-31894-3r0vem.png?1633022668" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="50831604" href="https://independent.academia.edu/NegroCarmine"><img alt="Profile image of Carmine Negro" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/50831604/41119055/33437396/s65_carmine.negro.jpg" />Carmine Negro</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">Antioxidants</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">14 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 54325096; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">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 concentr...</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":70743795,"attachmentType":"pdf","workUrl":"https://www.academia.edu/54325096/Phenolic_Profile_and_Antioxidant_Activity_of_Italian_Monovarietal_Extra_Virgin_Olive_Oils"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":70743795,"attachmentType":"pdf","workUrl":"https://www.academia.edu/54325096/Phenolic_Profile_and_Antioxidant_Activity_of_Italian_Monovarietal_Extra_Virgin_Olive_Oils"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K 232 and K 270 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. Practical applications: The results provide detailed information about: (i) the phenolic composition and the AAC of several monovarietal extra virgin olive oils used as blenders for the production of a PDO oil; (ii) the impact of genetic variability, place of growing, olive maturity degree, and extraction technology on oil phenol compounds; and (iii) the relationships among each phenolic compound and AAC, and their potential utilization as analytical index of antioxidant activity. It is important to study the phenolic compounds and antioxidant activity of monovarietal extra virgin olive oils used to produce PDO oil and to compare with the relative PDO samples in order to define a possible analytical tool able to verify what is stated in the label for consumer information and protection.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils","attachmentId":44482607,"attachmentType":"pdf","work_url":"https://www.academia.edu/24123412/Phenolic_composition_and_antioxidant_activity_of_Southern_Italian_monovarietal_virgin_olive_oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/24123412/Phenolic_composition_and_antioxidant_activity_of_Southern_Italian_monovarietal_virgin_olive_oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="17802663" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/17802663/Characterization_of_extra_virgin_olive_oils_produced_with_typical_Italian_varieties_by_their_phenolic_profile">Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38095428" href="https://independent.academia.edu/AndmaryMoran">Andmary Moran</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="37724783" href="https://unipartenop.academia.edu/StefaniaDAngelo">Stefania D'Angelo</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2015</p><p class="ds-related-work--abstract ds2-5-body-sm">Evaluation of phenolic profile, antioxidant power, and protective capacity against oxidation of red blood cells (RBCs) of olive oil phenolic extracts (OOPEs) from several Italian varieties were studied. Phenolic profiles, and quantification of seven selected bioactive compounds were performed by RP-HPLC. OOPEs exhibited high antioxidant activity, and this capacity was positively related to their phenolic amount. In particular, OOPE5 (cv Gentile di Larino, Molise region) displayed the highest phenolic and ortho-diphenolic content as well as the strongest scavenging activity determined using 2,2 0 -diphenyl-1-picrylhydrazyl (DPPH Å ) (87% DPPH Å inhibition). Protective capacity against stressed RBCs was investigated through the evaluation of methemoglobin (MetHb) and malondialdehyde (MDA) levels. OOPE5 was the most active against methemoglobin production (53.7% reduction), whereas OOPE1 (cv Lavagnina, Liguria region) showed the highest protection toward malondialdehyde (83.3% reduction). Overall the selected oils showed qualitative and quantitative differences in phenol composition, and this variability influenced their protective effect against oxidative damages.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile","attachmentId":39719054,"attachmentType":"pdf","work_url":"https://www.academia.edu/17802663/Characterization_of_extra_virgin_olive_oils_produced_with_typical_Italian_varieties_by_their_phenolic_profile","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/17802663/Characterization_of_extra_virgin_olive_oils_produced_with_typical_Italian_varieties_by_their_phenolic_profile"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="18330966" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/18330966/Contribution_of_the_Phenolic_Fraction_to_the_Antioxidant_Activity_and_Oxidative_Stability_of_Olive_Oil">Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38321571" href="https://uniteramo.academia.edu/DarioCompagnone">Dario Compagnone</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2004</p><p class="ds-related-work--abstract ds2-5-body-sm">Antioxidant activity of the phenolic fraction of extra virgin olive oil (EVOO) was measured by means of a chemical and an electrochemical method. Both methods were tested in predicting the oxidative spoilage and stability to oxidation of 22 EVOO samples and resulted correlated with peroxide values and oxidative stability measured by Rancimat. The main phenolic compounds of EVOOs were detected by HRGC. To study the contribution of single polyphenols (PPs) to antioxidant activity of phenolic fraction and oxidative stability of EVOOs, multivariate statistical analyses were applied on HRGC data. An isomer of oleuropein aglycon was shown to affect significantly antioxidant activity of phenolic fraction but not oil stability to oxidation. No individual compounds was identified as the main cause of the overall antioxidant activity, and the total polyphenol determination by the Folin reagent was better correlated to antioxidant activity and oxidative stability than each tested PP or PPs groups such as o-diphenols.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil","attachmentId":39998623,"attachmentType":"pdf","work_url":"https://www.academia.edu/18330966/Contribution_of_the_Phenolic_Fraction_to_the_Antioxidant_Activity_and_Oxidative_Stability_of_Olive_Oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/18330966/Contribution_of_the_Phenolic_Fraction_to_the_Antioxidant_Activity_and_Oxidative_Stability_of_Olive_Oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="67381042" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/67381042/Effect_of_the_composition_of_extra_virgin_olive_oils_on_the_differentiation_and_antioxidant_capacities_of_twelve_monovarietals">Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="42334626" href="https://uchile.academia.edu/NaldaRomero">Nalda Romero</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food chemistry, 2018</p><p class="ds-related-work--abstract ds2-5-body-sm">The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their differentiation based in agronomic criteria and on the antioxidant capacity was studied. Principal component analysis permitted an overview of the samples and their compositions, showing evidence of grouping and correlation between antioxidant capacity, oleuropein and ligstroside derivatives (OLD) and specific extinction at 270. Oleic and linoleic acids, 3,4-DHPEA-EA and p-HPEA-EDA (OLD), unsaturated/saturated ratio and induction time (IT) allowed the correct classification of samples according to year of harvest, ripening stage and variety. The antioxidant capacity of EVOOs was satisfactory predicted through a partial least square model based on ΔK, hydroxytyrosol, pinoresinol, oleuropein derivate and IT. Validation of the model gave a correlation R&gt;0.83 and an error of 7% for independent samples. This model could be a useful tool for the olive industry to highlight the nutritional qual...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals","attachmentId":78218140,"attachmentType":"pdf","work_url":"https://www.academia.edu/67381042/Effect_of_the_composition_of_extra_virgin_olive_oils_on_the_differentiation_and_antioxidant_capacities_of_twelve_monovarietals","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/67381042/Effect_of_the_composition_of_extra_virgin_olive_oils_on_the_differentiation_and_antioxidant_capacities_of_twelve_monovarietals"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="28426127" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/28426127/Influence_of_polyphenolic_compounds_on_the_oxidative_stability_of_virgin_olive_oils_from_selected_autochthonous_varieties">Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="33933893" href="https://independent.academia.edu/LorenzoCerretani">Lorenzo Cerretani</a></div><p class="ds-related-work--abstract ds2-5-body-sm">The evaluation of the influence of olive oil phenols on the stability of extra virgin olive oils by the determination of the oxidative stability index, the ABTS •+ and DPPH • radical test, and the quali-quantitative analysis of the phenolic compounds, plays a key role in the assessment of the overall olive oil quality. In this study virgin olive oils from selected autochthonous Croatian varieties were investigated in order to evaluate the contribution of their phenolic compounds on the oxidative stability. Two year researches were conducted on the monovarietal olive oils (Oblica, Lastovka, Levantinka, Drobnica, Mastrinka) obtained by the same technological processing system, centrifugal extraction into two phases. The olive fruits came from different groves in Dalmatia region, a central part of Croatian Adriatic coast. The polar extracts of olive oil samples were submitted to spectrophotometric analysis of total phenols and to liquid chromatographic determination of their quali-quantitative profile (HPLC-DAD/MSD). To obtain a complete description of oil samples, fatty acid composition, ultraviolet indices (K232, K270 and ∆K), free acidity degree and peroxide value were also determined according to the European Union methods stated in Regulation 2568/91. Beside analyses mentioned above, researches were amplified by oxidative stability determination by Rancimat method, evaluation of antioxidant activity by DPPH and ABTS methods as well as antioxidant capacity (AOP). The evolution of the analytical parameters studied showed that certain groups of phenolic compounds (secoiridoides, flavones and lignans) have a higher antioxidant activity and antioxidant capacity than the total phenols. The results obtained in this study will contribute to better understanding of peculiar characteristics of local varieties of olive oil and set the basis for their characterization and evaluation.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties","attachmentId":48771954,"attachmentType":"pdf","work_url":"https://www.academia.edu/28426127/Influence_of_polyphenolic_compounds_on_the_oxidative_stability_of_virgin_olive_oils_from_selected_autochthonous_varieties","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/28426127/Influence_of_polyphenolic_compounds_on_the_oxidative_stability_of_virgin_olive_oils_from_selected_autochthonous_varieties"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="61937521" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/61937521/Extraction_Analysis_and_Antioxidant_Activity_Evaluation_of_Phenolic_Compounds_in_Different_Italian_Extra_Virgin_Olive_Oils">Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32256898" href="https://unicampus.academia.edu/LauraGara">Laura Gara</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Molecules</p><p class="ds-related-work--abstract ds2-5-body-sm">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...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils","attachmentId":74842620,"attachmentType":"pdf","work_url":"https://www.academia.edu/61937521/Extraction_Analysis_and_Antioxidant_Activity_Evaluation_of_Phenolic_Compounds_in_Different_Italian_Extra_Virgin_Olive_Oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/61937521/Extraction_Analysis_and_Antioxidant_Activity_Evaluation_of_Phenolic_Compounds_in_Different_Italian_Extra_Virgin_Olive_Oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="4495260" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/4495260/Changes_in_Phenolic_Content_and_Antioxidant_Activity_of_Italian_Extra_Virgin_Olive_Oils_during_Storage">Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="5571799" href="https://unifg.academia.edu/AntoniettaBaiano">Antonietta Baiano</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science, 2009</p><p class="ds-related-work--abstract ds2-5-body-sm">ABSTRACT: Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the β-carotene bleaching method. The phenolic content was not correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contents and profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlated with the antioxidant activity measured according to the β-carotene test and weakly correlated with the radical scavenging ability.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage","attachmentId":49822815,"attachmentType":"pdf","work_url":"https://www.academia.edu/4495260/Changes_in_Phenolic_Content_and_Antioxidant_Activity_of_Italian_Extra_Virgin_Olive_Oils_during_Storage","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/4495260/Changes_in_Phenolic_Content_and_Antioxidant_Activity_of_Italian_Extra_Virgin_Olive_Oils_during_Storage"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="13694298" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/13694298/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">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</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32831483" href="https://unibo.academia.edu/ABendini">A. Bendini</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Molecules, 2007</p><p class="ds-related-work--abstract ds2-5-body-sm">Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, Molecules 2007, 12 1680 high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"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","attachmentId":45051046,"attachmentType":"pdf","work_url":"https://www.academia.edu/13694298/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","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/13694298/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"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="16084459" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/16084459/Comprehensive_Analysis_of_Polyphenols_in_55_Extra_Virgin_Olive_Oils_by_HPLC_ECD_and_Their_Correlation_with_Antioxidant_Activities">Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35383374" href="https://independent.academia.edu/TubaEsatbeyoglu">Tuba Esatbeyoglu</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35208716" href="https://istanbultek.academia.edu/BeraatOzcelik">Beraat Ozcelik</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Plant Foods for Human Nutrition, 2012</p><p class="ds-related-work--abstract ds2-5-body-sm">In this study, we analyzed eight phenolic compounds (tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid) in 55 mono-and multivarietal extra virgin olive oil samples by high performance liquid chromatography (HPLC) coupled to a coulometric electrochemical array detector (ECD). The phenolic profile of olive oil samples differed depending on the geographical origin and olive variety. The total reducing capacity (total phenolics) of olive oils ranged from about 40 to 530 mg gallic acid equivalents/kg oil. Tyrosol, hydroxytyrosol and pinoresinol were the most abundant phenolic compounds in olive oils. The antioxidant capacity of the olive oil extracts was determined by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. Total reducing capacity was significatly correlated with FRAP (R 2 00.91, p<0.001) and TEAC (R 2 00.92, p<0.001) values. Total reducing capacity, TEAC and FRAP values were significantly correlated with tyrosol, hydroxytyrosol as well as oleuropein concentrations. Hydroxytyrosol, comprising over 40 % of total olive oil phenolics, mainly contributed to the antioxidant activity of olive oils. The present study provides a comprehensive database of polyphenols in olive oils from 9 different countries and four continents.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities","attachmentId":42754456,"attachmentType":"pdf","work_url":"https://www.academia.edu/16084459/Comprehensive_Analysis_of_Polyphenols_in_55_Extra_Virgin_Olive_Oils_by_HPLC_ECD_and_Their_Correlation_with_Antioxidant_Activities","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/16084459/Comprehensive_Analysis_of_Polyphenols_in_55_Extra_Virgin_Olive_Oils_by_HPLC_ECD_and_Their_Correlation_with_Antioxidant_Activities"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="14942670" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/14942670/Oxidative_stability_and_phenolic_content_of_virgin_olive_oil_An_analytical_approach_by_traditional_and_high_resolution_techniques">Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="33933893" href="https://independent.academia.edu/LorenzoCerretani">Lorenzo Cerretani</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Separation Science, 2005</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques","attachmentId":43722778,"attachmentType":"pdf","work_url":"https://www.academia.edu/14942670/Oxidative_stability_and_phenolic_content_of_virgin_olive_oil_An_analytical_approach_by_traditional_and_high_resolution_techniques","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/14942670/Oxidative_stability_and_phenolic_content_of_virgin_olive_oil_An_analytical_approach_by_traditional_and_high_resolution_techniques"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":70743795,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":70743795,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_70743795" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="18636365" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/18636365/Prediction_of_the_antioxidant_activity_of_extra_virgin_olive_oils_produced_in_the_Mediterranean_area">Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38694786" href="https://independent.academia.edu/FernandaGalgano">Fernanda Galgano</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2015</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area","attachmentId":40171806,"attachmentType":"pdf","work_url":"https://www.academia.edu/18636365/Prediction_of_the_antioxidant_activity_of_extra_virgin_olive_oils_produced_in_the_Mediterranean_area","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/18636365/Prediction_of_the_antioxidant_activity_of_extra_virgin_olive_oils_produced_in_the_Mediterranean_area"><span class="ds2-5-text-link__content">View 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