Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils. A mean of 290 ± 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 ± 21 mg/kg) and refined virgin (340 ± 31 mg...
Gespeichert in:
| Hauptverfasser: | , , , , |
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| Dokumenttyp: | Article (Journal) |
| Sprache: | Englisch |
| Veröffentlicht: |
20 July 2000
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| In: |
Food and chemical toxicology
Year: 2000, Jahrgang: 38, Heft: 8, Pages: 647-659 |
| ISSN: | 1873-6351 |
| DOI: | 10.1016/S0278-6915(00)00061-2 |
| Online-Zugang: | Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1016/S0278-6915(00)00061-2 Verlag, lizenzpflichtig, Volltext: http://www.sciencedirect.com/science/article/pii/S0278691500000612 
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| Verfasserangaben: | R.W. Owen, W. Mier, A. Giacosa, W.E. Hull, B. Spiegelhalder and H. Bartsch |
MARC
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| 245 | 1 | 0 | |a Phenolic compounds and squalene in olive oils |b the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene |c R.W. Owen, W. Mier, A. Giacosa, W.E. Hull, B. Spiegelhalder and H. Bartsch |
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| 520 | |a The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils. A mean of 290 ± 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 ± 21 mg/kg) and refined virgin (340 ± 31 mg/100 g; P<0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 ± 5 mg/100 g). While seed oils were devoid, on average, the olive oils contained 196 ± 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 ± 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 ± 12 mg/kg; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 ± 6.17) and refined virgin olive oils (4.72 ± 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 ± 6.84) than refined olive oils (9.30 ± 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P<0.001) in extra virgin (41.53 ± 3.93) compared to refined virgin olive oils (7.29 ± 2.56). All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk. | ||
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