Antioxidant potential of extra virgin olive oils extracted from three different varieties cultivated in the Italian province of Reggio Calabria
作者: Vincenzo Sicari
刊名: Journal of Applied Botany and Food Quality, 2017, Vol.90
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2017.090.011
关键词: Olea europaeaExtravirgin olive oilPhenolic compoundsAntioxidant activity
原始语种摘要: In this study, the physicochemical properties and bioactive compounds of olive oils from cultivars “Roggianella”, “Sinopolese” and “Ottobratica”, grown in the province of Reggio Calabria (Italy) have been evaluated.Polyphenols are a large family of compounds found in fruits and vegetables, which exhibit strong antioxidant activity by scavenging different families of Reactive Oxygen Species (ROS).Dialdehydic form decarboxymethyl oleuropein aglycon, hydroxytyrosol acetate, dialdehydic form oleuropein aglycon, pinoresinol, 1-acetoxypinoresinol, tyrosol and vanillic acid were the main phenolic compounds in all samples analyzed. Pinoresinol was the most abundant compound in the lignin fraction. In all oil samples analyzed the highest antioxidant capacity was attributed to Roggianella oil...
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  • oleuropein 橄榄中的苦涩物质
  • olive 油橄榄
  • potential 
  • compound 复合物
  • vanillic 香子兰的
  • pinoresinol 松脂醇
  • gallic 制图布
  • scavenging 扫气
  • antioxidant 抗氧化剂
  • tyrosol 对羟苯基乙醇