Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

M. N. Franco; T. Galeano-Díaz; J. Sánchez; C. De Miguel; D. Martín-Vertedor

doi:10.3989/gya.051513

Autores/as

M. N. Franco Technological Agri-Food Institute (INTAEX)
T. Galeano-Díaz bAnalytical Chemistry Department. University of Extremadura
J. Sánchez Technological Agri-Food Institute (INTAEX)
C. De Miguel Vegetal Biology, Ecology and Soil Sciences Department. University of Extremadura
D. Martín-Vertedor Technological Agri-Food Institute (INTAEX)

DOI:

https://doi.org/10.3989/gya.051513

Palabras clave:

Aceite de oliva, Capacidad antioxidante, Cation radical ABTS, Compuestos fenólicos, Estabilidad oxidativa

Resumen

Se caracterizaron Aceites de Oliva Virgen procedentes de siete variedades de aceitunas (Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual y Verdial de Badajoz) representativas del sur-oeste de España de acuerdo a la capacidad antioxidante de su fracción fenólica y a su estabilidad oxidativa, en diferentes estados de maduración. La capacidad antioxidante se midió por la disminución de absorbancia a 730 nm, producida por la reducción del radical ácido 2,2′azino-bis-3-etilbenzotiazolin- 6-ácido sulfónico, a 3 min del inicio de la reacción en presencia del extracto fenólico. Los valores de capacidad antioxidante y de estabilidad oxidativa variaron de 0,6 hasta 2,5 mmol Trolox·Kg^–1 y de 28,3 hasta 170,9 horas respectivamente. La mejor correlación entre los compuestos fenólicos y la capacidad antioxidante se observó para las variedades Carrasqueña y Arbequina. Por otro lado, la correlación entre la capacidad antioxidante y la estabilidad oxidativa se encontró dentro de un rango entre 0,66–0,97 dependiendo de la variedad.

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