Comparison of the antioxidant activities of extra virgin olive oils - PubMed (original) (raw)
Comparative Study
. 2002 Dec 18;50(26):7704-8.
doi: 10.1021/jf020749o.
Affiliations
- PMID: 12475292
- DOI: 10.1021/jf020749o
Comparative Study
Comparison of the antioxidant activities of extra virgin olive oils
Vera Lavelli. J Agric Food Chem. 2002.
Abstract
The phenol content and antioxidant activity of extra virgin olive oils (EVOOs) differing in their origins and degradation degrees were studied. The o-diphenolic compounds typical of olive oil, namely, the oleuropein derivatives hydroxytyrosol (3',4'-dihydroxyphenylethanol, 3',4'-DHPEA), the dialdehydic form of elenolic acid linked to 3',4'-DHPEA (3',4'-DHPEA-EDA), and an isomer of oleuropein aglycon (3',4'-DHPEA-EA), were analyzed by HPLC. The antioxidant activity was studied by (a) the xanthine oxidase (XOD)/xanthine system, which generates superoxide radical and hydrogen peroxide; (b) the diaphorase (DIA)/NADH/juglone system, which generates superoxide radical and semiquinonic radical; and (c) the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) test. Results showed that EVOOs with a low degradation level (as evaluated by acidity, peroxide number, and spectroscopic indices K(232), K(270), and deltaK according to the EU Regulation) had a higher content of 3',4'-DHPEA-EDA and a lower content of 3',4'-DHPEA than oils having intermediate and advanced degradation levels. EVOOs with a low degradation degree were 3-5 times more efficient as DPPH scavengers and 2 times more efficient as inhibitors of the XOD-catalyzed reaction than oils with intermediate and advanced degradation levels. The DIA-catalyzed reaction was inhibited by EVOOs having low or intermediate degradation levels but not by the most degraded oils.
Similar articles
- Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
Lee OH, Lee BY, Kim YC, Shetty K, Kim YC. Lee OH, et al. J Food Sci. 2008 Sep;73(7):C519-25. doi: 10.1111/j.1750-3841.2008.00865.x. Epub 2008 Aug 8. J Food Sci. 2008. PMID: 18803696 - Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
Lavelli V, Bondesan L. Lavelli V, et al. J Agric Food Chem. 2005 Feb 23;53(4):1102-7. doi: 10.1021/jf048848k. J Agric Food Chem. 2005. PMID: 15713026 - Phenolic compounds profile of cornicabra virgin olive oil.
Gómez-Alonso S, Salvador MD, Fregapane G. Gómez-Alonso S, et al. J Agric Food Chem. 2002 Nov 6;50(23):6812-7. doi: 10.1021/jf0205211. J Agric Food Chem. 2002. PMID: 12405780 - Hydroxytyrosol oleate: A promising neuroprotective nanocarrier delivery system of oleuropein and derivatives.
Nardi M, Brocchini S, Somavarapu S, Procopio A. Nardi M, et al. Int J Pharm. 2023 Jan 25;631:122498. doi: 10.1016/j.ijpharm.2022.122498. Epub 2022 Dec 16. Int J Pharm. 2023. PMID: 36535454 Review. - Oleacein. translation from Mediterranean diet to potential antiatherosclerotic drug.
Naruszewicz M, Czerwińska ME, Kiss AK. Naruszewicz M, et al. Curr Pharm Des. 2015;21(9):1205-12. doi: 10.2174/1381612820666141007141137. Curr Pharm Des. 2015. PMID: 25312731 Review.
Cited by
- Anti-inflammatory and Anti-oxidant Activity of Hidrox® in Rotenone-Induced Parkinson's Disease in Mice.
Siracusa R, Scuto M, Fusco R, Trovato A, Ontario ML, Crea R, Di Paola R, Cuzzocrea S, Calabrese V. Siracusa R, et al. Antioxidants (Basel). 2020 Sep 3;9(9):824. doi: 10.3390/antiox9090824. Antioxidants (Basel). 2020. PMID: 32899274 Free PMC article. - Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils.
Negro C, Aprile A, Luvisi A, Nicolì F, Nutricati E, Vergine M, Miceli A, Blando F, Sabella E, De Bellis L. Negro C, et al. Antioxidants (Basel). 2019 Jun 5;8(6):161. doi: 10.3390/antiox8060161. Antioxidants (Basel). 2019. PMID: 31195713 Free PMC article. - A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars.
Edziri H, Jaziri R, Chehab H, Verschaeve L, Flamini G, Boujnah D, Hammami M, Aouni M, Mastouri M. Edziri H, et al. Heliyon. 2019 May 20;5(5):e01604. doi: 10.1016/j.heliyon.2019.e01604. eCollection 2019 May. Heliyon. 2019. PMID: 31193420 Free PMC article. - Physiological study on the influence of some plant oils in rats exposed to a sublethal concentration of diazinon.
Al-Attar AM, Elnaggar MHR, Almalki EA. Al-Attar AM, et al. Saudi J Biol Sci. 2018 May;25(4):786-796. doi: 10.1016/j.sjbs.2016.11.002. Epub 2016 Nov 10. Saudi J Biol Sci. 2018. PMID: 29740245 Free PMC article. - Oil Characterization and Lipids Class Composition of Pomegranate Seeds.
Amri Z, Lazreg-Aref H, Mekni M, El-Gharbi S, Dabbaghi O, Mechri B, Hammami M. Amri Z, et al. Biomed Res Int. 2017;2017:2037341. doi: 10.1155/2017/2037341. Epub 2017 Jul 24. Biomed Res Int. 2017. PMID: 28812011 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Medical