Grasas y Aceites, Vol 61, No 1 (2010)

Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity

Katerina S. Minioti
Chemistry Laboratory, Agricultural University of Athens, Greece

Constantinos A. Georgiou
Chemistry Laboratory, Agricultural University of Athens, Greece


This study aims to map the total antioxidant capacity (TAC) of 50 Greek olive oil samples from the 2005-2006 season according to production region and cultivar and to compare the 2, 2’-azino-bis (3-ethylbenzo-thiazoline-6- sulfonic acid (ABTS), 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) and Folin-Ciocalteu tests for use with olive oil. Antioxidant capacities determined in the hydrophilic fraction range between 5.42 - 22.5 mM gallic acid Kg-1 olive oil for the ABTS method and 1.29 - 9.95 mM Kg-1 for the DPPH method while in total, olive oil TAC ranges between 77 - 177 mM Kg-1 as assessed by the DPPH method. The results of total phenol content range between 3.8 and 29.4 mM Kg-1 olive oil. Total phenol content correlates with total antioxidant capacity assessed in the hydrophilic fraction through the DPPH (r = 0.89) and the ABTS (r = 0.69) assays. The hydrophilic fraction DPPH values correlate significantly with the ABTS values (r = 0.81). However, the DPPH values for total olive oil correlate poorly with the ABTS assay, the Folin-Ciocalteu method and the DPPH assay in hydrophilic fraction. Although total phenolic content shows good correlation with ABTS and DPPH values and could serve as a useful indicator for olive oil antioxidant capacity, the use of a battery of tests contributes to better characterization of the antioxidant capacity of olive oil.


ABTS; DPPH; Folin-Ciocalteu; Olive oil; Phenolic antioxidants; Total antioxidant capacity

Full Text:



Bendini A, Cerretani L, Vecchi S, Carrasco-Pancorbo A, Lercker G. 2006. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. J. Agric. Food Chem. 54, 4880-4887. doi:10.1021/jf060481r PMid:16787043

Capannesi C, Palchetti I, Mascini M, Parenti A. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem. 71, 553-562. doi:10.1016/S0308-8146(00)00211-9

Espin JC, Soler-Rivas C, Wichers HJ. 2000. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphellyl-1-picrylhydrazyl radical. J. Agric. Food Chem. 48, 648-656. doi:10.1021/jf9908188

Gorinstein S, Martin-Belloso O, Katrich E, Lojek A, Ciz M, Gligelmo-Miguel N, Haruenkit R, Park YS, Jung ST, Trakhtenberg S. 2003. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determind by four different radical scavenging tests. J. Nutr. Biochem. 14, 154-159. doi:10.1016/S0955-2863(02)00278-4

Hrncirik K, Fritsche S. 2004. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. Eur. J. Lipid Sci. Technol. 106, 540-549. doi:10.1002/ejlt.200400942

Labrinea EP, Georgiou CA. 2005. Rapid, fully automated flow injection antioxidant capacity. J. Agric. Food Chem. 53, 4341-4346. doi:10.1021/jf050106j PMid:15913292

Mannimo S, Buratti S, Cosio MS, Pellegrini N. 1999. Evaluation of the ‘antioxidant power’ of olive oils based on a FIA system with amperometric detection. Analyst 124, 1115-1118. doi:10.1039/a902007a PMid:10736865

Mascitelli L, Pezzetta F, Sullivan JL. 2007. The effect of polyphenols in olive oil on heart disease risk factors. Ann. Intern. Med. 146, 394-394. PMid:17339627

Montedoro G, Servili M, Baldioni M, Miniati E. 1992. Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 40, 1571-1576. doi:10.1021/jf00021a019

Pellegrini N, Visioli F, Buratti S, Brighenti F. 2001. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. J. Agric. Food Chem. 49, 2532-2538. doi:10.1021/jf001418j PMid:11368632

Sánchez CS, González AMT, García-Parrilla MC, Granados JJQ, de la Serrana HLG, Martínez MCL. 2007. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal. Chim. Acta 593, 103-107. doi:10.1016/j.aca.2007.04.037 PMid:17531830

Siegel AF, Morgan CJ. 1996. Bivariate data and regression. Statistics and data analysis: an introduction, 2nd ed, John Willey and Sons, Inc., U.S.A., pp. 541-543.

Tuberoso CIG, Kowalczyk A, Sarritzu E, Cabras P. 2007. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem. 103, 1494-1501. doi:10.1016/j.foodchem.2006.08.014

Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H. 2004. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. J. Agric. Food Chem. 52, 2358-2365. doi:10.1021/jf030491h PMid:15080646

Copyright (c) 2010 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Contact us

Technical support