EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars



Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars



Journal of the Science of Food & Agriculture 77(1): 115-120



An investigation on carotene, alpha-tocopherol and squalene contents of olives from six different cultivars and 15 virgin olive oils produced in Molise region in 1995 was carried out. Olives were harvested at different stages of ripeness and oil was extracted in industrial plants by pressure or centrifugation systems. The concentration of carotenes, alpha-tocopherol and squalene have been correlated, both in fruit and oil samples, with the olive ripeness index. In particular a significant linear correlation (R2 = 0.95) has been found between olive ripeness index and olive carotene content. In order to evaluate the stability of the extracted oil, a 6 month storage test at room temperature in the dark has been carried out. In addition to the nutritional relevance of beta-carotene and alpha-tocopherol, the compounds studied are also characterised by antioxidant activities. Within the same cultivar, tocopherol and squalene stability was inversely related to the degree of ripeness. In general, storage losses ranged, probably due to different antioxidant mechanisms, from 0 to 10% for carotene, from 14 to 32% for tocopherol and from 26 to 47% for squalene.

(PDF emailed within 0-6 h: $19.90)

Accession: 003209747

Download citation: RISBibTeXText

DOI: 10.1002/(sici)1097-0010(199805)77:1<115::aid-jsfa13>3.0.co;2-n



Related references

The unsaponifiable matter of fats; the sterolic fraction of Portuguese virgin olive oils. Grasas y aceites: 27 (2) 101-106, 1976

Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chemistry8: 4, 956-965, 2010

Exploratory characterization of the unsaponifiable fraction of tunisian virgin olive oils by a global approach with HPLC-APCI-IT MS/MS analysis. Journal of Agricultural and Food Chemistry 58(10): 6418-6426, 2010

Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method. Nahrung 42(5): 324-325, 1998

Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants. Journal of Agricultural and Food Chemistry 59(13): 7194-7202, 2011

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy. Journal of Agricultural and Food Chemistry 51(22): 6572-6577, 2003

Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters. European Journal of Lipid Science & Technology 103(5): 279-285, 2001

Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil. Farmaco (lausanne). 53(6): 448-449, E 30, 1998

Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophages. Food Chemistry 147: 117-123, 2014

Dietary unsaponifiable fraction from extra virgin olive oil supplementation attenuates acute ulcerative colitis in mice. European Journal of Pharmaceutical Sciences 48(3): 572-581, 2015

Mechanisms involved in the antiproliferative and proapoptotic effects of unsaponifiable fraction of extra virgin olive oil on HT-29 cancer cells. Nutrition and Cancer 65(6): 908-918, 2014

The unsaponifiable fraction of virgin olive oil in chylomicrons from men improves the balance between vasoprotective and prothrombotic factors released by endothelial cells. Journal of Nutrition 134(12): 3284-3289, 2004

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils. Food Chemistry 173: 122-132, 2015

Antioxidants in Greek Virgin Olive Oils. Antioxidants 3(2): 387-413, 2014

Influence of olive cultivars and period of harvest on the contents of Cu, Cd, Pb, and Zn in virgin olive oils. Food chemistry9(3): 525-529, 2006