+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene



Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene



Food and Chemical Toxicology 38(8): 647-659



The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils. A mean of 290 +/- 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 +/- 21 mg/kg) and refined virgin (340 +/- 31 mg/100 g; P<0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 +/- 5 mg/100 g). While seed oils were devoid, on average, the olive oils contained 196 +/- 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 +/- 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 +/- 12 mg/kg; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 +/- 6.17) and refined virgin olive oils (4.72 +/- 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 +/- 6.84) than refined olive oils (9.30 +/- 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P<0.001) in extra virgin (41.53 +/- 3.93) compared to refined virgin olive oils (7.29 +/- 2.56). All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

Please choose payment method:






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

Accession: 046973276

Download citation: RISBibTeXText

PMID: 10908812

DOI: 10.1016/s0278-6915(00)00061-2


Related references

A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. Journal of Separation Science 29(14): 2221-2233, 2006

α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils. International Journal of Food Sciences and Nutrition 68(5): 538-545, 2017

Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols. European Journal of Lipid Science and Technology 118(2): 299-307, 2016

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry 113(2): 401-410, 2009

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids. Talanta 73(4): 726-732, 2007

Phenolic compounds in virgin olive oils. I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution. Journal of Chromatography A 768(2): 207-213, 1997

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chemistry 108(3): 1122-1132, 2008

Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. Journal of Agricultural and Food Chemistry 64(9): 1879-1888, 2016

Total phenols in varietal olive oils from Istria. 2007

Antioxidant activity of some simple phenols present in olive oil. Acta Alimentaria 38(4): 427-436, 2009

Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid. Food Chemistry 213: 135-142, 2016

Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme. Journal of Agricultural and Food Chemistry 60(12): 3105-3112, 2012

Long chain phenols 20. synthesis of oxidative degradation products from the methylated component phenols of anacardium occidentale and other phenolic lipids confirmation of the structure of the parent phenols and a related material. Lipids 17(8): 561-569, 1982

The origin of urinary aromatic compounds excreted by ruminants 3. metabolism of phenolic compounds to simple phenols. British Journal of Nutrition 48(3): 497-508, 1982

The origin of urinary aromatic compounds excreted by ruminants. 3. The metabolism of phenolic compounds to simple phenols. British Journal of Nutrition 48(3): 497-507, 1982