Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. (30th September 2020)

• Record Type: Journal Article
• Authors: Navajas-Porras, B.; Pérez-Burillo, S.; Morales-Pérez, J.; Rufián-Henares, J.A.; Pastoriza, S.
• Is Part Of: Food chemistry. Volume 325(2020)
• Publication Date: 2020-09-30
• Subjects: HPLC High Performance Liquid Chromatography -- SCFA Short Chain Fatty Acids -- TEAC Trolox Equivalent Antioxidant Capacity -- GEAC Gallic Acid Antioxidant Capacity; Olive oil -- Antioxidant capacity -- Polyphenols -- Harvest -- In vitro digestion -- In vitro fermentation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126926
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Manzanilla variety has higher PUFA and lower MUFA content than Picual. MUFA concentration decreases and PUFA concentration increases during olive ripening. Picual variety has higher antioxidant capacity and phenolic content than Manzanilla. Most antioxidant capacity of olive oil is released after in vitro gut microbial fermentation. The most affected components by variety are fatty acids whereas by harvest date are phenols. Abstract: The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called "Extra Virgin Olive Oil". Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.