Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

被引：58

作者：

Condelli, Nicola ^{[1
]}

Caruso, Marisa Carmela ^{[1
]}

Galgano, Fernanda ^{[1
]}

Russo, Daniela ^{[2
]}

Milella, Luigi ^{[2
]}

Favati, Fabio ^{[3
]}

机构：

[1] Univ Basilicata, Sch Agr Forestry Food & Environm Sci, I-85100 Potenza, Italy

[2] Univ Basilicata, Dept Sci, I-85100 Potenza, Italy

[3] Univ Verona, Dept Biotechnol, I-37134 Verona, Italy

来源：

FOOD CHEMISTRY | 2015年 / 177卷

关键词：

Antioxidant activity; Extra virgin olive oil; Nutraceutical compounds; Predictive model; PHENOLIC-COMPOUNDS; VEGETABLE-OILS; QUALITY; CULTIVAR; CONSTITUENTS; POLYPHENOLS; BITTERNESS; FRUITS;

D O I：

10.1016/j.foodchem.2015.01.001

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano). The possibility of estimating the antioxidant activity of EVOO by using a chemical index as predictor of this property was considered. In order to build up and validate an antioxidant activity predictive model, the relationship between the antioxidant activity and the chosen chemical parameters was systematically investigated. The results indicated that oil antioxidant activity, measured as IC50, could be satisfactorily predicted, for olive oils from the considered region, by using a simple index, such as the K-225 value of oil samples, which represents a spectrophotometric index of the compounds responsible for oil bitterness measured at 225 nm. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：233 / 239

页数：7

共 39 条

[1]

Chemical characteristics and antioxidant activity of Olive oils from Turkish varieties grown in Hatay province [J].