Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties

Molecules

Mladenka ᘊrolić³  Mirko Gugić³  Emilija Friganović³  Carlo Ignazio Giovanni Tuberoso¹  Igor Jerković² 

[1] Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, Cagliari 09124, Italy; E-Mail:;Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, Split 21000, Croatia;Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, Knin 22300, Croatia; E-Mails:

关键词: Oblica;    Lastovka;    Levantinka;    virgin olive oil;    headspace volatiles;    phenols;    GC-FID/MS;    HPLC-DAD/FL;   

DOI  :  10.3390/molecules20034395

来源: mdpi

【 摘 要 】

Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%–69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg).

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.