Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

Abstract

Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown and processed under the same conditions. Headspace volatile profile, tocopherols, chlorophylls, carotenoids and total phenolic content, peroxide value, % acidity, K 232 , K 270 as well as antioxidant activity (DPPH) of the oils' hydrophilic fractions (HFs) including their phenolic composition were assessed by means of HS-SPME/GC-MS, HPLC-FL, HPLC-DAD and spectrophotometric methods, respectively. Most of the studied quality parameters varied between the cultivars. The main volatile compounds detected in all tested olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. Krvavica oil was characterized by hexanal (8.8%-9.4%). Leccino oil contained the highest percentage of (E)-hex-2-enal (73.4%-74.0%), whereas 882(Z)-hex-3-enal (21.9%-25.0%) and (E)-hex-2-enal (27.6%-28.9%) dominated in Mašnjača oil. Leccino oil contained the highest amount of tocopherols (312.4 mg/kg), chlorophylls (7.3 mg/kg), carotenoids (4.2 mg/kg) and total phenols (246.6 mg/kg). The HF of Leccino oil showed the highest antioxidant capacity (1.3 mmol TEAC/kg), while the HFs of Mašnjača and Krvavica oils exhibited the activity of 0.5 mmol TEAC/kg.

Phenolics, fatty acids, and biological potential of selected Croatian EVOOs

“…The highest content of total phenolics, expressed as mg/L GAE, was measured in Drobnica EVOO (439.71 ± 39.42), in comparison with Lastovka (383.48 ± 25.46), Oblica (236.85 ± 9.11), and Krvavica (153.17 ± 43.23). Results on total phenolics content in Krvavica olive oil are very similar to that of Šarolić et al . In addition, obtained data on total phenolics content in Drobnica , Lastovka, and Oblica EVOO are much higher than that reported by Zanetic et al .…”

Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.

“…The TPP parameters ranged from 452 ± 7 to 600 ± 15 mg(GAEq)/kg FW, with exception for EVOO14-B/-C, that showed lower values by 252 ± 15-268 ± 9 mg(GAEq)/kg FW ( note that reported vales were relevant to oils that were diluted without any preliminary extraction; thus, the TEAC values include the fat-soluble antioxidant components. The TPP values were also well compared with data previously published (247-537 mg(-GAEq)/kg, Šarolić et al, 2014;Galvano et al, 2007). A linear correlation between TPP and TEAC/ABTS parameters (Figure 1a) was F I G U R E 1 Linear correlation between antioxidant parameters and selected antioxidant components (hydroxytyrosol and luteolin).…”

“…It is interestingly to note that reported vales were relevant to oils that were diluted without any preliminary extraction; thus, the TEAC values include the fat‐soluble antioxidant components. The TPP values were also well compared with data previously published (247–537 mg(GAEq)/kg, Šarolić et al, ; Galvano et al, ). A linear correlation between TPP and TEAC/ABTS parameters (Figure a) was found (y = 0.0045x‐0.3890; R 2 = 0.883; p < .001, at 95% confidence interval).…”

Characterization and Classification of Extra Virgin Olive Oil from Five Less Well‐Known Greek Olive Cultivars

“…Hydrocarbons such as xylene, toluene and isooctane identified in the present study comprise the products of environmental pollution [24]. (E)-3-ethyl-1,5-octadiene, was found in all samples tested and is a LOX pathway derivative [26]. Hydrocarbons such as cyclodecane methyl-, (E)-3-ethyl-1,5-octadiene and (E)-4,8-dimethyl-1,3,7-nonatriene were identified in most samples tested in the present study.…”