| Literature DB >> 25660881 |
Nicola Condelli1, Marisa Carmela Caruso1, Fernanda Galgano2, Daniela Russo3, Luigi Milella3, Fabio Favati4.
Abstract
A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano). The possibility of estimating the antioxidant activity of EVOO by using a chemical index as predictor of this property was considered. In order to build up and validate an antioxidant activity predictive model, the relationship between the antioxidant activity and the chosen chemical parameters was systematically investigated. The results indicated that oil antioxidant activity, measured as IC50, could be satisfactorily predicted, for olive oils from the considered region, by using a simple index, such as the K225 value of oil samples, which represents a spectrophotometric index of the compounds responsible for oil bitterness measured at 225 nm.Entities:
Keywords: Antioxidant activity; Extra virgin olive oil; Nutraceutical compounds; Predictive model
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Year: 2015 PMID： 25660881 DOI： 10.1016/j.foodchem.2015.01.001
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514