RT Journal Article
T1 Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage.
A1 Borges, Thays Helena
A1 Serna, Adriana
A1 López, Luis Carlos
A1 Lara, Luis
A1 Nieto, Rosa
A1 Seiquer, Isabel
K1 Arbequina
K1 Hojiblanca
K1 antioxidant properties
K1 chemometric analysis
K1 extra virgin olive oil
K1 polyphenols
AB 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.
SN 2076-3921
YR 2019
FD 2019-07-11
LK https://hdl.handle.net/10668/26792
UL https://hdl.handle.net/10668/26792
LA en
DS RISalud
RD Apr 12, 2025