<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/62040">
      <dc:title>Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage</dc:title>
      <dc:creator>Pereira Borges, Thays Helena</dc:creator>
      <dc:creator>Serna, Adriana</dc:creator>
      <dc:creator>López, Luis Carlos</dc:creator>
      <dc:creator>Lara, Luis</dc:creator>
      <dc:creator>Nieto, Rosa</dc:creator>
      <dc:creator>Seiquer, Isabel</dc:creator>
      <dc:subject>Extra-virgin olive oil</dc:subject>
      <dc:subject>Antioxidant properties</dc:subject>
      <dc:subject>Hojiblanca</dc:subject>
      <dc:subject>Arbequina</dc:subject>
      <dc:subject>Chemometric analysis</dc:subject>
      <dc:subject>Polyphenols</dc:subject>
      <dc:description>The health benefits of extra virgin olive oil (EVOO) are related to its chemical&#xd;
composition and the presence of bioactive compounds with antioxidant properties. The aim of&#xd;
this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic&#xd;
compounds) and antioxidant properties of EVOO from the same region comparing different cultivars&#xd;
(Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied&#xd;
before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP)&#xd;
and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive&#xd;
compounds measured was significantly affected by cultivar and harvest year (except for carotenoids)&#xd;
and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in&#xd;
Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different&#xd;
depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant&#xd;
marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content&#xd;
of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils&#xd;
were clearly classified by cultivars, harvest and crop stage, according to the chemical composition&#xd;
and antioxidant activity analyzed in the present study.</dc:description>
      <dc:date>2020-05-13T11:57:36Z</dc:date>
      <dc:date>2020-05-13T11:57:36Z</dc:date>
      <dc:date>2019-07-11</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>Borges, T. H., Serna, A., López, L. C., Lara, L., Nieto, R., &amp; Seiquer, I. (2019). Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage. Antioxidants, 8(7), 217.</dc:identifier>
      <dc:identifier>http://hdl.handle.net/10481/62040</dc:identifier>
      <dc:identifier>10.3390/antiox8070217</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Atribución 3.0 España</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
</rdf:RDF>