@misc{10481/62040,
year = {2019},
month = {7},
url = {http://hdl.handle.net/10481/62040},
abstract = {The health benefits of extra virgin olive oil (EVOO) are related to its chemical
composition and the presence of bioactive compounds with antioxidant properties. The aim of
this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic
compounds) and antioxidant properties of EVOO from the same region comparing different cultivars
(Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied
before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP)
and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive
compounds measured was significantly affected by cultivar and harvest year (except for carotenoids)
and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in
Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different
depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant
marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content
of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils
were clearly classified by cultivars, harvest and crop stage, according to the chemical composition
and antioxidant activity analyzed in the present study.},
publisher = {MDPI},
keywords = {Extra-virgin olive oil},
keywords = {Antioxidant properties},
keywords = {Hojiblanca},
keywords = {Arbequina},
keywords = {Chemometric analysis},
keywords = {Polyphenols},
title = {Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage},
doi = {10.3390/antiox8070217},
author = {Pereira Borges, Thays Helena and Serna, Adriana and López, Luis Carlos and Lara, Luis and Nieto, Rosa and Seiquer, Isabel},
}