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Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Navajas-Porras, B., Pérez-Burillo, S., Morales-Pérez, J., Rufián-Henares, J.A., Pastoriza, S.
Food chemistry 2020 v.325 pp. 126926
antioxidant activity, extra-virgin olive oil, fatty acid composition, fermentation, in vitro digestion, monounsaturated fatty acids, olives, polyunsaturated fatty acids, ripening, saturated fatty acids, statistical analysis
The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called “Extra Virgin Olive Oil”. Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.