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Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage
- Source :
- Antioxidants, Volume 8, Issue 7, Digital.CSIC. Repositorio Institucional del CSIC, instname, Digibug. Repositorio Institucional de la Universidad de Granada, Antioxidants, Vol 8, Iss 7, p 217 (2019)
- Publication Year :
- 2019
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2019.
-
Abstract
- © The Author(s).<br />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
- Subjects :
- 0301 basic medicine
Antioxidant
Physiology
DPPH
Antioxidant properties
medicine.medical_treatment
Extra-virgin olive oil
Clinical Biochemistry
Biochemistry
Article
extra virgin olive oil
Hojiblanca
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Extra virgin olive oil
medicine
Chemometric analysis
Food science
Cultivar
Molecular Biology
Carotenoid
polyphenols
chemistry.chemical_classification
Coenzyme Q10
030109 nutrition & dietetics
ABTS
lcsh:RM1-950
Polyphenols
food and beverages
04 agricultural and veterinary sciences
Cell Biology
040401 food science
antioxidant properties
lcsh:Therapeutics. Pharmacology
chemistry
Polyphenol
chemometric analysis
Composition (visual arts)
Arbequina
Subjects
Details
- Language :
- English
- ISSN :
- 20763921
- Database :
- OpenAIRE
- Journal :
- Antioxidants
- Accession number :
- edsair.doi.dedup.....058c5739c264a5d671ed8f53d81fb24d
- Full Text :
- https://doi.org/10.3390/antiox8070217