| Literature DB >> 25872448 |
Giovanni Del Monaco1, Arbace Officioso2, Stefania D'Angelo3, Francesco La Cara4, Elena Ionata1, Loredana Marcolongo1, Giuseppe Squillaci1, Luisa Maurelli1, Alessandra Morana1.
Abstract
Evaluation of phenolic profile, antioxidant power, and protective capacity against oxidation of red blood cells (RBCs) of olive oil phenolic extracts (OOPEs) from several Italian varieties were studied. Phenolic profiles, and quantification of seven selected bioactive compounds were performed by RP-HPLC. OOPEs exhibited high antioxidant activity, and this capacity was positively related to their phenolic amount. In particular, OOPE5 (cv Gentile di Larino, Molise region) displayed the highest phenolic and ortho-diphenolic content as well as the strongest scavenging activity determined using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) (87% DPPH inhibition). Protective capacity against stressed RBCs was investigated through the evaluation of methemoglobin (MetHb) and malondialdehyde (MDA) levels. OOPE5 was the most active against methemoglobin production (53.7% reduction), whereas OOPE1 (cv Lavagnina, Liguria region) showed the highest protection toward malondialdehyde (83.3% reduction). Overall the selected oils showed qualitative and quantitative differences in phenol composition, and this variability influenced their protective effect against oxidative damages.Entities:
Keywords: Antioxidant; Extra virgin olive oil; Oxidative stress; Phenol extracts; Phenolic profile
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Year: 2015 PMID： 25872448 DOI： 10.1016/j.foodchem.2015.03.071
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514