Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests.
The aim of this study was to compare the contents of the main biochemical compounds and the antioxidant capacity of five Spanish olive oils by four different antioxidant tests and to find out the most valuable oil for disease preventing diets. Fatty acids, sterols and individual antioxidant compounds in Arbequina, Hojiblanca, Extra Virgin, Picual and Lampante Spanish olive oils were determined. Antioxidant activities were done as well using different radical scavenging activities: total radical-trapping antioxidative potential by ABAP (TRAP-ABAP), radical scavenging activity by DPPH (RSA-DPPH), antioxidant assay by beta-carotene-linoleate model system (AA-beta-carotene) and total antioxidant status by ABTS (TAA-ABTS). The highest content of all studied antioxidant compounds (353; 329; 4.6 and 2.7 mg/kg for tocopherols, tocotrienols, polyphenols and o-diphenols, respectively) was found in Extra Virgin oil. Also the highest antioxidant capacity was observed in Extra Virgin oil (668 nM/ml; 29.4%; 40.4% and 2.64 mM TE/kg for TRAP-ABAP, RSA-DPPH, AA- beta-carotene and TAA-ABTS, respectively). The correlation between total phenols and antioxidant capacities measured by four methods was very high, but the highest for the beta-carotene (R = 0.9958). In conclusion, the best method for determination of the antioxidant capacity of olive oils is the beta-carotene test. Extra Virgin olive oil has high organoleptic properties and the highest antioxidant activity. The above-mentioned makes this oil a preferable choice for diseases preventing diets.
Gorinstein
Shela
S
Department of Medicinal Chemistry and Natural Products, The Hebrew University-Hadassah Medical School, Jerusalem, Israel. gorin@cc.huji.ac.il
Martin-Belloso
Olga
O
Katrich
Elena
E
Lojek
Antonin
A
Cíz
Milan
M
Gligelmo-Miguel
Nuria
N
Haruenkit
Ratiporn
R
Park
Yong-Seo
YS
Jung
Soon-Teck
ST
Trakhtenberg
Simon
S
D000975:Antioxidants / Q000032:analysis*; D002784:Cholesterol / Q000031:analogs & derivatives* / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005419:Flavonoids; D016166:Free Radical Scavengers / Q000032:analysis*; D019787:Linoleic Acid / Q000032:analysis; D019814:Myristic Acid / Q000032:analysis; D019301:Oleic Acid / Q000032:analysis; D000069463:Olive Oil; D019308:Palmitic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010840:Phytosterols; D010938:Plant Oils / Q000737:chemistry*; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D012855:Sitosterols / Q000032:analysis; D013030:Spain; D013229:Stearic Acids / Q000032:analysis; D017962:alpha-Linolenic Acid / Q000032:analysis
D000975:Antioxidants; D005229:Fatty Acids, Monounsaturated; D005419:Flavonoids; D016166:Free Radical Scavengers; D000069463:Olive Oil; D010636:Phenols; D010840:Phytosterols; D010938:Plant Oils; D011108:Polymers; D059808:Polyphenols; D012855:Sitosterols; D013229:Stearic Acids; D019814:Myristic Acid; D017962:alpha-Linolenic Acid; C008757:palmitoleic acid; D019301:Oleic Acid; D019308:Palmitic Acid; C031183:stearic acid; C021273:campesterol; C025473:gamma-sitosterol; D002784:Cholesterol; D019787:Linoleic Acid