RT Journal Article
T1 Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.
A1 Oliveras-López, María-Jesús
A1 Innocenti, Marzia
A1 Giaccherini, Catia
A1 Ieri, Francesca
A1 Romani, Annalisa
A1 Mulinacci, Nadia
K1 Extra virgin olive oil
K1 Secoiridoids
K1 Minor polar compounds
K1 Picual
K1 Taggiasca
K1 HPLC/DAD/ESI/MS
AB The 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.
PB Elsevier
YR 2007
FD 2007-05-10
LK https://hdl.handle.net/10433/24935
UL https://hdl.handle.net/10433/24935
LA en
NO Talanta Volume 73, Issue 4, 15 October 2007, Pages 726-732
NO Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
NO Department of Pharmaceutical Science, University of Florence, 50019, Sesto F. no (Firenze), Italy
DS RIO
RD May 7, 2026