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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/22409
Ver los metadatos del registro completo
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 Técnicas2025-09-29T10:35:52Zoai: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:34982025-09-29 10:35:52.405CONICET 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_ |
1844614378105602048 |
score |
13.070432 |