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      Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals.

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          Abstract

          The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their differentiation based in agronomic criteria and on the antioxidant capacity was studied. Principal component analysis permitted an overview of the samples and their compositions, showing evidence of grouping and correlation between antioxidant capacity, oleuropein and ligstroside derivatives (OLD) and specific extinction at 270. Oleic and linoleic acids, 3,4-DHPEA-EA and p-HPEA-EDA (OLD), unsaturated/saturated ratio and induction time (IT) allowed the correct classification of samples according to year of harvest, ripening stage and variety. The antioxidant capacity of EVOOs was satisfactory predicted through a partial least square model based on ΔK, hydroxytyrosol, pinoresinol, oleuropein derivate and IT. Validation of the model gave a correlation R>0.83 and an error of 7% for independent samples. This model could be a useful tool for the olive industry to highlight the nutritional quality of EVOOs and improve their marketing.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          0308-8146
          0308-8146
          Mar 15 2018
          : 243
          Affiliations
          [1 ] Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile.
          [2 ] Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile.
          [3 ] Instituto de Investigaciones Agropecuarias (INIA Intihuasi), La Serena, Chile.
          [4 ] Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago, Chile.
          [5 ] Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile. Electronic address: nromero@uchile.cl.
          Article
          S0308-8146(17)31606-0
          10.1016/j.foodchem.2017.09.130
          29146340

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