title: Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars.
abstract: In this investigation, 14 extra virgin olive oils (EVOOs), produced with Leccino and Raggiola olive cultivars, by a new two-way (2W) decanter were compared with 14 EVOOs produced by means of a conventional three-way (3W) decanter. The 2W EVOOs had higher phenol concentrations, as shown by high-performance liquid chromatography/diode array detection (HPLC-DAD) analysis and yielded a higher extraction of the 3,4-DHPEA-EDA (oleacein), 3,4-DHPEA-EA (oleuropein aglycone) and p-HPEA-EDA (oleocanthal). The concentrations of lignans, (+)-pinoresinol and (+)-1-acetoxypinoresinol, detected by HPLC-FLD equipment, were higher in the 2W EVOOs than they were in EVOOs produced using the 3W system. Total phenols, detected by the Folin-Ciocalteu assay, were lower than those obtained by HPLC, but they significantly correlated (p < 0.05). The antioxidant capacity (ORAC) values of 2W EVOOs were higher than those of 3W EVOOs. In conclusion, the 2W system provided high-quality phenol EVOOs and became an indispensable tool when adverse climatic conditions reduced the olive secoiridoid concentration.
authors.affiliation: a Department of Biomolecular Sciences , University of Urbino "Carlo Bo" , Urbino , Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Antonini
authors.affiliation: a Department of Biomolecular Sciences , University of Urbino "Carlo Bo" , Urbino , Italy.
authors.forename: Alfonso
authors.initials: A
authors.lastname: Farina
authors.affiliation: a Department of Biomolecular Sciences , University of Urbino "Carlo Bo" , Urbino , Italy.
authors.forename: Emanuele Salvatore
authors.initials: ES
authors.lastname: Scarpa
authors.affiliation: a Department of Biomolecular Sciences , University of Urbino "Carlo Bo" , Urbino , Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Frati
authors.affiliation: a Department of Biomolecular Sciences , University of Urbino "Carlo Bo" , Urbino , Italy.
authors.forename: Paolino
authors.initials: P
authors.lastname: Ninfali
mesh_terms: D005511:Food Handling / Q000379:methods*; D006801:Humans; D039823:Iridoids / Q000032:analysis*; D017705:Lignans / Q000032:analysis*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry*; D013045:Species Specificity
chemical_list: D039823:Iridoids; D017705:Lignans; D000069463:Olive Oil
keywords: Antioxidants; extraction technology; health claim; nutrients; oil quality