Abstract

Phenolic composition and antioxidant activity of several monovarietal extra-virgin olive oils used as blenders for the production of “Collina di Brindisi” protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two-phases or three-phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December > January), followed by the extraction system (two-phase > three-phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p-coumarate and 3,4-DHPEA-EA, and negatively correlated with peroxide value.

Autore Pugliese

• Gambacorta Giuseppe , Faccia Michele

Tutti gli autori

• TRANI A.;GAMBACORTA G.;FACCIA M.;GOMES T.F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

1438-7697

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

14

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile