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dc.contributor.author Fernández, María de Los Ángeles
dc.contributor.author Soto Vargas, Verónica Carolina
dc.contributor.author Silva, María Fernanda
dc.date.available 2017-08-15T12:34:44Z
dc.date.issued 2014-11-11
dc.identifier.citation Fernández, María de Los Ángeles; Soto Vargas, Verónica Carolina; Silva, María Fernanda; Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina; Springer; Journal of The American Oil Chemists Society; 91; 2; 11-11-2014; 2021-2033
dc.identifier.issn 0003-021X
dc.identifier.uri http://hdl.handle.net/11336/22409
dc.description.abstract Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable chronic diseases. The aim of this work was to characterize the phenolic profile and antioxidant capacity of monovarietal olive oils cvs. Arauco, Arbequina, Farga and Empeltre produced in Argentina. This study focused on the relationship between the single molecules or classes of molecules quantified by SPE-CZE, the corresponding Folin-Ciocalteu results, and antioxidant capacity using three different tests. Fifteen compounds were simultaneously determined: tyrosol, vinylphenol, oleuropein, hydroxytyrosol, rutin, catechin, naringenin, cinnamic acid, chlorogenic acid, syringic acid, luteolin, apigenin, vanillin acid, quercetin, and caffeic acid. The phenolic contents of the monovarietal olive oils show significant diffe rences between different varieties (p < 0.05), with positive and significant Pearson’s correlation found between Folin–Ciocalteu and CZE. Besides, the correlation between the content of total polyphenols and antioxidant capacity was high for all the antioxidant assays performed. When analyzing the correlation coefficients of the different families of phenolic compounds studied, simple phenols and cinnamic acid derivatives show a higher correlation with antioxidant capacity. Thus, findings obtained in this study demonstrated that Arauco olive oil, autochthonous for Argentina, possesses the highest antioxidant/free-radical scavenging properties, which are very likely due to the presence of high contents of phenolic compounds.
dc.format application/pdf
dc.language.iso eng
dc.publisher Springer
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject OLIVE OIL
dc.subject ANTIOXIDANT CAPACITY
dc.subject PHENOLIC COMPOUND
dc.subject ARGENTINA
dc.subject FERRIC REDUCING ANTIOXIDANT POWER (FRAP)
dc.subject SOLID PHASE EXTRACTION (SPE)
dc.subject CAPILLARY ZONE ELECTROPHORESIS (CZE)
dc.subject FOLIN-CIOCALTEU METHOD
dc.subject 1,1 DIPHENYL-2-PICRYLHYDRAZYL (DPPH)
dc.subject 2,2'-AZINO-BIS (3-ETHYLBENZOTHIAZOLINE-6-SULPHONIC ACID (ABTS)
dc.subject.classification Otras Ciencias Químicas
dc.subject.classification Ciencias Químicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-07-13T17:53:34Z
dc.identifier.eissn 1558-9331
dc.journal.volume 91
dc.journal.number 2
dc.journal.pagination 2021-2033
dc.journal.pais Alemania
dc.journal.ciudad Heidelberg
dc.description.fil Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.journal.title Journal of The American Oil Chemists Society
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11746-014-2558-3
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11746-014-2558-3


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)