Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

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A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano).

The possibility of estimating the antioxidant activity of EVOO by using a chemical index as predictor of this property was considered. In order to build up and validate an antioxidant activity predictive model, the relationship between the antioxidant activity and the chosen chemical parameters was systematically investigated.

The results indicated that oil antioxidant activity, measured as IC50, could be satisfactorily predicted, for olive oils from the considered region, by using a simple index, such as the K225 value of oil samples, which represents a spectrophotometric index of the compounds responsible for oil bitterness measured at 225 nm.

Author information
1School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy.
2School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy. Electronic address: fernanda.galgano@unibas.it.
3Department of Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy.
4Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

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