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Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.

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dc.contributor.authorOliveras-López, María-Jesús
dc.contributor.authorInnocenti, Marzia
dc.contributor.authorGiaccherini, Catia
dc.contributor.authorIeri, Francesca
dc.contributor.authorRomani, Annalisa
dc.contributor.authorMulinacci, Nadia
dc.date.accessioned2025-10-22T11:38:07Z
dc.date.available2025-10-22T11:38:07Z
dc.date.issued2007-05-10
dc.description.abstractThe aim of the present study was to compare the phenolic content in selected monocultivar extra virgin olive oils. Analyses were carried out by HPLC/DAD/MS on Picual, Picuda, Arbequina and Hojiblanca oils from Spain and Seggianese and Taggiasca oils from Italy. Oils from cultivar Picual showed similar characteristics to those of Seggianese oils, with total amounts of secoiridoids of 498.7 and 619.2 mg/L, respectively. The phenolic composition of Arbequina oils is close to that of the Taggiasca variety with lignans among the main compounds. The determination of free and linked OH–Tyr, by way of an acid hydrolysis, represents a rapid and suitable method, especially when standards are not available, to determine antioxidant potentialities in terms of MPC, particularly for fresh extra virgin olive oils rich in secoiridoidic derivatives.
dc.description.sponsorshipDepartment of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
dc.description.sponsorshipDepartment of Pharmaceutical Science, University of Florence, 50019, Sesto F. no (Firenze), Italy
dc.format.mimetypeapplication/pdf
dc.identifier.citationTalanta Volume 73, Issue 4, 15 October 2007, Pages 726-732
dc.identifier.doi10.1016/j.talanta.2007.04.045
dc.identifier.urihttps://hdl.handle.net/10433/24935
dc.language.isoen
dc.publisherElsevier
dc.rights.accessRightsrestricted access
dc.subjectExtra virgin olive oil
dc.subjectSecoiridoids
dc.subjectMinor polar compounds
dc.subjectPicual
dc.subjectTaggiasca
dc.subjectHPLC/DAD/ESI/MS
dc.titleStudy of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.
dc.typejournal article
dc.type.hasVersionVoR
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relation.isAuthorOfPublication.latestForDiscovery0075d5f3-436f-4be8-ae98-43d70100fe70

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