Volatile Profile, Phytochemicals and Antioxidant Activity of Virgin Olive Oils from Croatian Autochthonous Varieties Mašnjača and Krvavica in Comparison with Italian Variety Leccino

Molecules

Mladenka ᘊrolić¹  Mirko Gugić¹  Carlo Ignazio Giovanni Tuberoso²  Igor Jerković³  Marko Šuste¹  Zvonimir Marijanović¹ 

[1] Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV, 30, Knin 22300, Croatia; E-Mails:;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

关键词: Mašnjača;    Krvavica;    Leccino;    virgin olive oil;    volatile compounds;    phenols;    antioxidant activity (DPPH);   

DOI  :  10.3390/molecules19010881

来源: mdpi

【 摘 要 】

Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown and processed under the same conditions. Headspace volatile profile, tocopherols, chlorophylls, carotenoids and total phenolic content, peroxide value, % acidity, K₂₃₂, K₂₇₀ as well as antioxidant activity (DPPH) of the oils’ hydrophilic fractions (HFs) including their phenolic composition were assessed by means of HS-SPME/GC-MS, HPLC-FL, HPLC-DAD and spectrophotometric methods, respectively. Most of the studied quality parameters varied between the cultivars. The main volatile compounds detected in all tested olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. Krvavica oil was characterized by hexanal (8.8%–9.4%). Leccino oil contained the highest percentage of (E)-hex-2-enal (73.4%–74.0%), whereas (Z)-hex-3-enal (21.9%–25.0%) and (E)-hex-2-enal (27.6%–28.9%) dominated in Mašnjača oil. Leccino oil contained the highest amount of tocopherols (312.4 mg/kg), chlorophylls (7.3 mg/kg), carotenoids (4.2 mg/kg) and total phenols (246.6 mg/kg). The HF of Leccino oil showed the highest antioxidant capacity (1.3 mmol TEAC/kg), while the HFs of Mašnjača and Krvavica oils exhibited the activity of 0.5 mmol TEAC/kg.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.