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

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.