Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill

Abstract

BACKGROUNDDifferent antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by‐products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed.RESULTSDrupes, olive paste, pomace and olive wastewater showed similar phenolic compounds, while olive oil possessed a different composition, suggesting that phenols are not only transferred from drupe to oil, but also they change during oil production. Tocopherols varied among cultivars and harvesting period: generally, they were more abundant in samples produced in the first harvesting period.Qualitative and quantitative differences in phenolic composition and antioxidant activity were significantly found among cultivars in all the matrices.CONCLUSIONThe highest amount of total phenolic antioxidants ended up in olive wastewater with variability due to the olive cultivar, while only a small part of them finished in the oil. This work shows evidence that the availability of bioactive compounds in different portions from the olive oil extraction belong to different varietal origins. In particular, new information was acquired on Ottobratica Calipa, a new olive clone, that produced an olive oil with an interesting antioxidant amount. © 2020 Society of Chemical Industry

Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

“…Our results also confirmed positive correlation between the DPPH and ABTS methods (r = 0:902). Furthermore, the ABTS assay resulted in a much higher value of antioxidant capacity, which was also confirmed in other studies [30,31]. De Bruno et al [31] reported that it could be due to the different composition of analyzed samples containing hydrophilic and lipophilic antioxidant compounds.…”

“…Furthermore, the ABTS assay resulted in a much higher value of antioxidant capacity, which was also confirmed in other studies [30,31]. De Bruno et al [31] reported that it could be due to the different composition of analyzed samples containing hydrophilic and lipophilic antioxidant compounds. The ABTS assay is more applicable to both hydrophilic and lipophilic antioxidant systems, whereas DPPH assay is more related to hydrophobic system response [32].…”

“…Finally, Jimenez-Lopez et al [34] pointed out various factors that affect the quality of EVOO and its bioactive compounds. Bruno et al [31] concluded that harvesting time and climate conditions influence the phenol composition as ratios of phenol compounds and their total amount.…”

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“…Notably, recent reports propose new methods based on nanocentrifugation and ultrafiltration to revalorize the olive wastewater [ 6 , 7 ]. Chemical characterization studies revealed that some bioactive compounds are transferred from olives to oil and their by-products and waste during the oil production process [ 8 ]. Specifically, OP, OWW, and OLs contain bioactive compounds including secoiridoids, squalene, flavonoids, lignans, phytosterols, tocopherols, and phenols.…”