title: Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives.
abstract: The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among mono-cultivar) and the organic multi-varietal (among blended oils) EVOOs had the higher total phenol content both in early (263.13 and 326.19 mg/kg, respectively) and late harvest (241.88 and 292.34 mg/kg, respectively) conditions. In comparison to late harvest EVOOs, early harvest EVOOs, in particular the organic mono-cultivar Casaliva, showed both higher antioxidant capacity (up to 1285.97 Oxygen Radicals Absorbance Capacity/ORAC units), probably due to the higher SID fraction (54% vs. 40%), and higher α-tocopherol content (up to 280.67 mg/kg). Overall, these results suggest that SIDs and α-tocopherol mainly contribute to antioxidant properties of the studied EVOOs. In light of this, the authors conclude that early harvest, organic mono-cultivar Casaliva EVOO represents the most interesting candidate to explicate healthy effects ascribed to these functional constituents, particularly regarding oxidative stress-related pathologies.
authors.affiliation: Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, viale F. Stagno d'Alcontres 31, 98100 Messina, Italy. dtrombetta@unime.it.
authors.forename: Domenico
authors.initials: D
authors.lastname: Trombetta
authors.affiliation: Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, viale F. Stagno d'Alcontres 31, 98100 Messina, Italy. asmeriglio@unime.it.|Istituto Superiore di Sanità, Department of Food Safety and Veterinary Public Health, Unit of Food and Veterinary Toxicology, viale Regina Elena 299, 00161 Rome, Italy. asmeriglio@unime.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Smeriglio
authors.affiliation: Istituto Superiore di Sanità, Department of Food Safety and Veterinary Public Health, Unit of Food and Veterinary Toxicology, viale Regina Elena 299, 00161 Rome, Italy. daniele430@alice.it.
authors.forename: Daniele
authors.initials: D
authors.lastname: Marcoccia
authors.affiliation: Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, viale F. Stagno d'Alcontres 31, 98100 Messina, Italy. sgiofre@unime.it.
authors.forename: Salvatore Vincenzo
authors.initials: SV
authors.lastname: Giofrè
authors.affiliation: Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, viale F. Stagno d'Alcontres 31, 98100 Messina, Italy. gtoscano@unime.it.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Toscano
authors.affiliation: Department of Chemistry and Chemical Technologies, University of Calabria, via P. Bucci, Cubo 12/C, 87036 Arcavacata di Rende (Cosenza), Italy. fmazzotti@unical.it.
authors.forename: Fabio
authors.initials: F
authors.lastname: Mazzotti
authors.affiliation: Rovereto town council, 38068 Rovereto (Trento), Italy. angelo.giovanazzi@gmail.com.
authors.forename: Angelo
authors.initials: A
authors.lastname: Giovanazzi
authors.affiliation: Istituto Superiore di Sanità, Department of Food Safety and Veterinary Public Health, Unit of Food and Veterinary Toxicology, viale Regina Elena 299, 00161 Rome, Italy. stefano.lorenzetti@iss.it.
authors.forename: Stefano
authors.initials: S
authors.lastname: Lorenzetti
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D039823:Iridoids / Q000032:analysis; D007558:Italy; D017705:Lignans / Q000032:analysis; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D013997:Time Factors; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D039823:Iridoids; D017705:Lignans; D000069463:Olive Oil; D059808:Polyphenols; D024502:alpha-Tocopherol
keywords: antioxidant activity; extra virgin olive oil (EVOO); functional food; harvest time; polyphenols; α-tocopherol