Data di Pubblicazione:
2011
Abstract:
This research investigated the effect of stone removal before processing on the antioxidant activity
of monovarietal extra virgin olive oil (EVOO) in comparison with the non-destoned counterpart.
The antioxidant activity of the polar compounds in the EVOO extract from destoned olives
and the scavenging properties against 2,2’-diphenyl-1-picrylhydrazyl radical showed high efficiency
in preventing the damages induced by free radicals. Moreover, polar extract showed the presence
of flavonoic compounds and the ability to preserve β-carotene from products of linoleic acid lipidic
peroxidation. The comparison of the antioxidant properties of the destoned EVOO polar extract
with the non-destoned EVOO extract proved an increased antioxidant activity by stone removal.
of monovarietal extra virgin olive oil (EVOO) in comparison with the non-destoned counterpart.
The antioxidant activity of the polar compounds in the EVOO extract from destoned olives
and the scavenging properties against 2,2’-diphenyl-1-picrylhydrazyl radical showed high efficiency
in preventing the damages induced by free radicals. Moreover, polar extract showed the presence
of flavonoic compounds and the ability to preserve β-carotene from products of linoleic acid lipidic
peroxidation. The comparison of the antioxidant properties of the destoned EVOO polar extract
with the non-destoned EVOO extract proved an increased antioxidant activity by stone removal.
Tipologia CRIS:
14.a.1 Articolo su rivista
Keywords:
antioxidant properties, destoned fruit, extra virgin olive oil, Cerasuola Cv -
Elenco autori:
D., Restuccia; U. G., Spizzirri; Chiricosta, Salvatore; F., Puoci; I., Altimari; N., Picci
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