Different radical scavenging tests in virgin olive oil and their relation to the total phenol content

Samaniego Sánchez, Cristina; Troncoso González, Ana María; García Parrilla, M. Carmen; Quesada Granados, José Javier; López García De La Serrana, Herminia; López Martínez, M. Carmen

doi:https://doi.org/10.1016/j.aca.2007.04.037

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Identificadores

URI: https://hdl.handle.net/10481/106472

DOI: https://doi.org/10.1016/j.aca.2007.04.037

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Editorial

Elsevier

Materia

Olive oil

Antioxidant activity

Phenolic compounds

Date

2007-04-24

Referencia bibliográfica

C. Samaniego Sánchez et al. / Analytica Chimica Acta 593 (2007) 103–107. https://doi.org/10.1016/j.aca.2007.04.037

Abstract

Four different antioxidant tests (ABTS•+, DPPH, ORAC, -carotene–linoleate model system) were used to determine the free-radical scavenging activity of 39 extra virgin olive oils (EVOO) and compare the total phenol content by the Folin–Ciocalteu method. The correlation between the total phenols and antioxidant capacities measured by the four methods was very high, and highest with ABTS•+ (R2 = 0.9905). Some of these methods of measurement were applied to olive-oil samples (OO), with approximately a 50% decrease in the value of the antioxidant capacity in comparison with values found for EVOO. In conclusion, the results show that all the methods tested were suitable for determining the antioxidant capacity of olive oil. The Picual variety of extra-virgin olive oil showed high antioxidant activity.

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