Galvano Fabio, La Fauci Luca, Graziani Giulia, Ferracane Rosalia, Masella Roberta, Di Giacomo Claudia, Scacco Antonio, D'Archivio Massimo, Vanella Luca, Galvano Giacomo
Department of Biological Chemistry, Medical Chemistry, and Molecular Biology, University of Catania, Catania, Italy.
J Med Food. 2007 Dec;10(4):650-6. doi: 10.1089/jmf.2007.409.
The profile of phenolic compounds, antioxidant capacity, oxidative stability, and chemical characteristics (free acidity, peroxide value, specific extinction K232 and K270 values, and DeltaK) of 22 commercial extra virgin olive oil (EVOO) samples coming from the denomination of protected origin (DPO) Monti Iblei and obtained from olives harvested in the period September-December 2005 in the production area of the province of Siracusa (Sicily, Italy) were evaluated. The content of total phenols, expressed as gallic acid equivalents, ranged from 14.80 to 121.20 mg/100 g, with a mean value of 53.72 mg/100 g, mainly attributable to deacetoxyligstroside aglycone, deacetoxyoleuropein aglycone, oleuropein aglycone, and ligstroside aglycone. The mean values of Trolox equivalent antioxidant capacity (TEAC) and of oxidative stability were 54.76 and 11.99 hours, respectively. Both TEAC and oxidative stability were positively correlated to the phenol content and to the percentage of inclusion of the olive cultivar "Tonda Iblea." The high mean content of phenols, besides conferring prolonged oxidative stability, likely confers to the DPO Monti Iblei EVOO marked potential beneficial effects for human health.
对22个来自受保护原产地名称（DPO）蒙蒂伊布利的商业特级初榨橄榄油（EVOO）样品的酚类化合物概况、抗氧化能力、氧化稳定性和化学特性（游离酸度、过氧化值、特定吸光度K232和K270值以及ΔK）进行了评估。这些样品取自2005年9月至12月期间在意大利西西里岛锡拉库萨省产区收获的橄榄。总酚含量以没食子酸当量表示，范围为14.80至121.20毫克/100克，平均值为53.72毫克/100克，主要归因于脱乙酰橄榄苦苷苷元、脱乙酰羟基酪醇苷元、羟基酪醇苷元和橄榄苦苷苷元。Trolox当量抗氧化能力（TEAC）和氧化稳定性的平均值分别为54.76和11.99小时。TEAC和氧化稳定性均与酚含量以及橄榄品种“伊布利亚圆橄榄”的包含百分比呈正相关。酚类物质的高平均含量，除了赋予延长的氧化稳定性外，可能还赋予了DPO蒙蒂伊布利EVOO对人体健康显著的潜在有益作用。
