Universidad de Granada Digibug

Repositorio Institucional de la Universidad de Granada >
1.-Investigación >
Departamentos, Grupos de Investigación e Institutos >
Departamento de Química Analítica >
DQA - Artículos >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10481/47390

Title: Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
Authors: Bendini, Alessandra
Cerretani, Lorenzo
Carrasco-Pancorbo, Alegría
Gómez-Caravaca, Ana María
Segura Carretero, Antonio
Fernández Gutiérrez, Alberto
Lercker, Giovanni
Issue Date: 6-Aug-2007
Abstract: Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.
Publisher: MDPI
Keywords: Phenols
Virgin olive oil
Sensory properties
Antioxidant activity
Analytical techniques
URI: http://hdl.handle.net/10481/47390
ISSN: 1420-3049
Rights : Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License
Citation: Bendini, A.; et al. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra. Molecules, 12(8): 1679-1719 (2007). [http://hdl.handle.net/10481/47390]
Appears in Collections:DQA - Artículos

Files in This Item:

File Description SizeFormat
Bendini_VirginOliveOils.pdf239.92 kBAdobe PDFView/Open
Recommend this item

This item is licensed under a Creative Commons License
Creative Commons

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! OpenAire compliant DSpace Software Copyright © 2002-2007 MIT and Hewlett-Packard - Feedback

© Universidad de Granada