Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina

Autores
Fernández, María de Los Ángeles; Soto Vargas, Verónica Carolina; Silva, María Fernanda
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable chronic diseases. The aim of this work was to characterize the phenolic profile and antioxidant capacity of monovarietal olive oils cvs. Arauco, Arbequina, Farga and Empeltre produced in Argentina. This study focused on the relationship between the single molecules or classes of molecules quantified by SPE-CZE, the corresponding Folin-Ciocalteu results, and antioxidant capacity using three different tests. Fifteen compounds were simultaneously determined: tyrosol, vinylphenol, oleuropein, hydroxytyrosol, rutin, catechin, naringenin, cinnamic acid, chlorogenic acid, syringic acid, luteolin, apigenin, vanillin acid, quercetin, and caffeic acid. The phenolic contents of the monovarietal olive oils show significant diffe rences between different varieties (p < 0.05), with positive and significant Pearson’s correlation found between Folin–Ciocalteu and CZE. Besides, the correlation between the content of total polyphenols and antioxidant capacity was high for all the antioxidant assays performed. When analyzing the correlation coefficients of the different families of phenolic compounds studied, simple phenols and cinnamic acid derivatives show a higher correlation with antioxidant capacity. Thus, findings obtained in this study demonstrated that Arauco olive oil, autochthonous for Argentina, possesses the highest antioxidant/free-radical scavenging properties, which are very likely due to the presence of high contents of phenolic compounds.
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
Olive Oil
Antioxidant Capacity
Phenolic Compound
Argentina
Ferric Reducing Antioxidant Power (Frap)
Solid Phase Extraction (Spe)
Capillary Zone Electrophoresis (Cze)
Folin-Ciocalteu Method
1,1 Diphenyl-2-Picrylhydrazyl (Dpph)
2,2'-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts)
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22409
Acceder
id CONICETDig_3a314cb720e8776d9b96025970ef8c09
oai_identifier_str oai:ri.conicet.gov.ar:11336/22409
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in ArgentinaFernández, María de Los ÁngelesSoto Vargas, Verónica CarolinaSilva, María FernandaOlive OilAntioxidant CapacityPhenolic CompoundArgentinaFerric Reducing Antioxidant Power (Frap)Solid Phase Extraction (Spe)Capillary Zone Electrophoresis (Cze)Folin-Ciocalteu Method1,1 Diphenyl-2-Picrylhydrazyl (Dpph)2,2'-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts)https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable chronic diseases. The aim of this work was to characterize the phenolic profile and antioxidant capacity of monovarietal olive oils cvs. Arauco, Arbequina, Farga and Empeltre produced in Argentina. This study focused on the relationship between the single molecules or classes of molecules quantified by SPE-CZE, the corresponding Folin-Ciocalteu results, and antioxidant capacity using three different tests. Fifteen compounds were simultaneously determined: tyrosol, vinylphenol, oleuropein, hydroxytyrosol, rutin, catechin, naringenin, cinnamic acid, chlorogenic acid, syringic acid, luteolin, apigenin, vanillin acid, quercetin, and caffeic acid. The phenolic contents of the monovarietal olive oils show significant diffe rences between different varieties (p < 0.05), with positive and significant Pearson’s correlation found between Folin–Ciocalteu and CZE. Besides, the correlation between the content of total polyphenols and antioxidant capacity was high for all the antioxidant assays performed. When analyzing the correlation coefficients of the different families of phenolic compounds studied, simple phenols and cinnamic acid derivatives show a higher correlation with antioxidant capacity. Thus, findings obtained in this study demonstrated that Arauco olive oil, autochthonous for Argentina, possesses the highest antioxidant/free-radical scavenging properties, which are very likely due to the presence of high contents of phenolic compounds.Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaSpringer2014-11-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22409Fernández, María de Los Ángeles; Soto Vargas, Verónica Carolina; Silva, María Fernanda; Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina; Springer; Journal of The American Oil Chemists Society; 91; 2; 11-11-2014; 2021-20330003-021X1558-9331CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2558-3info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2558-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:08:12Zoai:ri.conicet.gov.ar:11336/22409instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:08:12.557CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
title Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
spellingShingle Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
Fernández, María de Los Ángeles
Olive Oil
Antioxidant Capacity
Phenolic Compound
Argentina
Ferric Reducing Antioxidant Power (Frap)
Solid Phase Extraction (Spe)
Capillary Zone Electrophoresis (Cze)
Folin-Ciocalteu Method
1,1 Diphenyl-2-Picrylhydrazyl (Dpph)
2,2'-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts)
title_short Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
title_full Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
title_fullStr Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
title_full_unstemmed Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
title_sort Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
dc.creator.none.fl_str_mv Fernández, María de Los Ángeles
Soto Vargas, Verónica Carolina
Silva, María Fernanda
author Fernández, María de Los Ángeles
author_facet Fernández, María de Los Ángeles
Soto Vargas, Verónica Carolina
Silva, María Fernanda
author_role author
author2 Soto Vargas, Verónica Carolina
Silva, María Fernanda
author2_role author
author
dc.subject.none.fl_str_mv Olive Oil
Antioxidant Capacity
Phenolic Compound
Argentina
Ferric Reducing Antioxidant Power (Frap)
Solid Phase Extraction (Spe)
Capillary Zone Electrophoresis (Cze)
Folin-Ciocalteu Method
1,1 Diphenyl-2-Picrylhydrazyl (Dpph)
2,2'-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts)
topic Olive Oil
Antioxidant Capacity
Phenolic Compound
Argentina
Ferric Reducing Antioxidant Power (Frap)
Solid Phase Extraction (Spe)
Capillary Zone Electrophoresis (Cze)
Folin-Ciocalteu Method
1,1 Diphenyl-2-Picrylhydrazyl (Dpph)
2,2'-Azino-Bis (3-Ethylbenzothiazoline-6-Sulphonic Acid (Abts)
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable chronic diseases. The aim of this work was to characterize the phenolic profile and antioxidant capacity of monovarietal olive oils cvs. Arauco, Arbequina, Farga and Empeltre produced in Argentina. This study focused on the relationship between the single molecules or classes of molecules quantified by SPE-CZE, the corresponding Folin-Ciocalteu results, and antioxidant capacity using three different tests. Fifteen compounds were simultaneously determined: tyrosol, vinylphenol, oleuropein, hydroxytyrosol, rutin, catechin, naringenin, cinnamic acid, chlorogenic acid, syringic acid, luteolin, apigenin, vanillin acid, quercetin, and caffeic acid. The phenolic contents of the monovarietal olive oils show significant diffe rences between different varieties (p < 0.05), with positive and significant Pearson’s correlation found between Folin–Ciocalteu and CZE. Besides, the correlation between the content of total polyphenols and antioxidant capacity was high for all the antioxidant assays performed. When analyzing the correlation coefficients of the different families of phenolic compounds studied, simple phenols and cinnamic acid derivatives show a higher correlation with antioxidant capacity. Thus, findings obtained in this study demonstrated that Arauco olive oil, autochthonous for Argentina, possesses the highest antioxidant/free-radical scavenging properties, which are very likely due to the presence of high contents of phenolic compounds.
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable chronic diseases. The aim of this work was to characterize the phenolic profile and antioxidant capacity of monovarietal olive oils cvs. Arauco, Arbequina, Farga and Empeltre produced in Argentina. This study focused on the relationship between the single molecules or classes of molecules quantified by SPE-CZE, the corresponding Folin-Ciocalteu results, and antioxidant capacity using three different tests. Fifteen compounds were simultaneously determined: tyrosol, vinylphenol, oleuropein, hydroxytyrosol, rutin, catechin, naringenin, cinnamic acid, chlorogenic acid, syringic acid, luteolin, apigenin, vanillin acid, quercetin, and caffeic acid. The phenolic contents of the monovarietal olive oils show significant diffe rences between different varieties (p < 0.05), with positive and significant Pearson’s correlation found between Folin–Ciocalteu and CZE. Besides, the correlation between the content of total polyphenols and antioxidant capacity was high for all the antioxidant assays performed. When analyzing the correlation coefficients of the different families of phenolic compounds studied, simple phenols and cinnamic acid derivatives show a higher correlation with antioxidant capacity. Thus, findings obtained in this study demonstrated that Arauco olive oil, autochthonous for Argentina, possesses the highest antioxidant/free-radical scavenging properties, which are very likely due to the presence of high contents of phenolic compounds.
publishDate 2014
dc.date.none.fl_str_mv 2014-11-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22409
Fernández, María de Los Ángeles; Soto Vargas, Verónica Carolina; Silva, María Fernanda; Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina; Springer; Journal of The American Oil Chemists Society; 91; 2; 11-11-2014; 2021-2033
0003-021X
1558-9331
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22409
identifier_str_mv Fernández, María de Los Ángeles; Soto Vargas, Verónica Carolina; Silva, María Fernanda; Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina; Springer; Journal of The American Oil Chemists Society; 91; 2; 11-11-2014; 2021-2033
0003-021X
1558-9331
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2558-3
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2558-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782451611860992
score 12.982451

Publicaciones similares