Preprint Article Version 1 This version is not peer-reviewed

Composition and Antioxidant Properties of Spanish EVOO Regarding Cultivar, Harvest Year and Crop Stage

Version 1 : Received: 25 June 2019 / Approved: 26 June 2019 / Online: 26 June 2019 (13:52:33 CEST)

A peer-reviewed article of this Preprint also exists.

Borges, T.H.; Serna, A.; López, L.C.; Lara, L.; Nieto, R.; Seiquer, I. Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage. Antioxidants 2019, 8, 217. Borges, T.H.; Serna, A.; López, L.C.; Lara, L.; Nieto, R.; Seiquer, I. Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage. Antioxidants 2019, 8, 217.

Journal reference: Antioxidants 2019, 8, 217
DOI: 10.3390/antiox8070217

Abstract

The health benefits of extra virgin olive oil (EVOO) are related with its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was evaluate antioxidant compounds (pigments, 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 amount of coenzyme Q10 was 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 with 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 with chemical composition and antioxidant activity analyzed in the present study

Subject Areas

Extra virgin olive oil; Hojiblanca; Arbequina, antioxidant properties; polyphenols; chemometric analysis.

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