Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted from Destoned Fruits
- 1 February 2005
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 53 (4), 1102-1107
- https://doi.org/10.1021/jf048848k
Abstract
The effect of olive stone removal before processing on the degradation level, secoiridoid and tocopherol contents, and antioxidant activity of monovarietal extra virgin olive oils (EVOOs) was studied. EVOOs were extracted from olives of the Leccino, Moraiolo, Frantoio, Pendolino, Taggiasca, and Colombaia varieties both in the presence and in the absence of the stones. The degradation level of EVOOs was evaluated by acidity, peroxide number, and spectroscopic indices K232 and K270, according to EU regulation. The secoiridoid compounds typical of EVOO, namely, the oleuropein and ligstroside derivatives, hydroxytyrosol, tyrosol, and tocopherols were analyzed by HPLC. The antioxidant activity was evaluated by the xanthine oxidase/xanthine system, generating superoxide radical and hydrogen peroxide, and by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl test. Results showed that EVOOs obtained from both stoned and destoned olives had a very low degradation level, which was not affected by destoning. Destoning lowered slightly the α-tocopherol content in EVOOs but increased the total secoiridoid content and the antioxidant activity of EVOOs (up to 3.5-fold). However, these effects were variety-dependent and negligible in some conditions. It was concluded that a better knowledge of the reactions occurring during olive processing, and particularly on the involvement of endogenous pulp and stone enzymes, is essential to predict the effect of destoning on EVOO quality. Keywords: Extra virgin olive oil; destoning; oleuropein derivatives; ligstroside derivatives; α-tocopherol; 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl; xanthine oxidaseKeywords
This publication has 15 references indexed in Scilit:
- Effect of fruit stoning on olive oil qualityJournal of Oil & Fat Industries, 2003
- Comparison of the Antioxidant Activities of Extra Virgin Olive OilsJournal of Agricultural and Food Chemistry, 2002
- Biological Properties of Olive Oil PhytochemicalsCritical Reviews in Food Science and Nutrition, 2002
- Isolation and Characterization of the Antioxidant Component 3,4-Dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from Olive (Olea europaea) LeavesJournal of Agricultural and Food Chemistry, 2001
- Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet DetectionJournal of Agricultural and Food Chemistry, 2001
- Effect of fruit stone removal on the production of virgin olive oil volatile compoundsFood Chemistry, 1999
- Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 cropsJournal of Oil & Fat Industries, 1998
- Free Radical-Scavenging Properties of Olive Oil PolyphenolsBiochemical and Biophysical Research Communications, 1998
- Antioxidant activity of tocopherols and phenolic compounds of virgin olive oilJournal of Oil & Fat Industries, 1996
- Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.Journal of Agricultural and Food Chemistry, 1993