Journal of the American Oil Chemists' Society

, Volume 78, Issue 3, pp 243–247 | Cite as

Antioxidant capacity of extra-virgin olive oils

  • Paolino Ninfali
  • Gianfranca Aluigi
  • Mara Bacchiocca
  • Mauro Magnani
Article

Abstract

In this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric method, which measures the protection of the phenolic substances of the oil on the β-phycoerythrin fluorescence decay in comparison with Trolox. More than 97% of the phenolic substances was extracted from the oil using methanol, and the methanolic extract was then used for the ORAC and the total phenolics assay. We found a significant correlation between ORAC values of different olive oils and the total amount of phenolics. For extra-virgin olive oils, maximal ORAC values reached 6.20±0.31 μmol Trolox equivalent/g, while refined and seed oils showed values in the 1–1.5 μmol Trolox equivalent/g range. Our method is useful to assess the quality of olive oils and to predict, in combination with the rancidity tests, their stability against oxidation.

Key Words

Extra-virgin olive oil oxygen radical absorbance capacity (ORAC) peroxyl radicals phenolic compounds 

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Copyright information

© AOCS Press 2001

Authors and Affiliations

  • Paolino Ninfali
    • 1
  • Gianfranca Aluigi
    • 1
  • Mara Bacchiocca
    • 1
  • Mauro Magnani
    • 1
  1. 1.Istituto di Chimica Biologica “G. Fornaini”Università di UrbinoUrbino (PS)Italy

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