Characterization of Bioactive Compounds from Monovarietal Virgin Olive Oils: Relationship Between Phenolic Compounds-Antioxidant Capacities

Figures & data

TABLE 1 Composition of chlorophylls, carotenoids, and α-tocopherol in virgin olive oil

Variety	Chlorophylls (mg/kg)	Carotenoids (mg/kg)	Total pigments	Relation Chlo/Carot	α-Tocopherol (mg/kg)
Cuq	1.9 ± 0.1^e	2.0 ± 0.1^d	3.9	1.0	165.9 ± 9.6^e
Emp	0.3 ± 0.1^f	1.0 ± 0.0^e	1.3	0.3	344.3 ± 15.4^a
Man	4.0 ± 0.1^c	2.7 ± 0.0^c	6.7	1.5	234.7 ± 14.9^c
Cor	5.0 ± 0.0^b	4.3 ± 0.0^a	9.4	1.2	241.4 ± 2.3^c
Pal	2.8 ± 0.1^d	2.6 ± 0.1^c	5.5	1.1	249.5 ± 22.1^c
Arb	2.0 ± 0.0^e	2.2 ± 0.0^d	4.2	1.0	187.9 ± 15.1^de
Lec	5.5 ± 0.1^a	3.4 ± 0.1^b	8.8	1.6	191.4 ± 8.1^d
Pdo	5.4 ± 0.7^ab	4.1 ± 0.4^a	9.5	1.3	194.2 ± 15.0^d
Hoj	2.1 ± 0.1^e	2.7 ± 0.0^c	4.8	0.8	286.8 ± 9.7^b

Note: Different letters indicate statistical difference at p < 0.05. Cuq: Cuquillo; Emp: Empeltre; Man: Manzanilla; Cor: Cornicabra; Pal: Picual; Arb: Arbequina; Lec: Lechin; Pdo: Picudo; Hof: Hojiblanca.

TABLE 2 Composition of fatty acids in virgin olive oil samples

	Variety (%)
	Cuq	Emp	Man	Cor	Pal	Arb	Lec	Pdo	Hoj
C16:0	11.2 ± 0.0	11.1 ± 0.02	10.1 ± 0.1	8.9 ± 0.1	10.1 ± 0.0	14.5 ± 0.0	12.3 ± 0.0	12.8 ± 0.0	10.6 ± 0.1
C16:1	0.8 ± 0.0	0.9 ± 0.00	0.9 ± 0.0	0.6 ± 0.0	0.8 ± 0.0	1.4 ± 0.0	1.0 ± 0.0	1.2 ± 0.0	0.9 ± 0.0
C17:0	0.1 ± 0.0	0.1 ± 0.00	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0
C17:1	0.1 ± 0.0	0.2 ± 0.00	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.2 ± 0.0	0.2 ± 0.0	0.1 ± 0.0	0.1 ± 0.0
C18:0	3.1 ± 0.0	1.7 ± 0.00	2.8 ± 0.0	3.2 ± 0.0	3.7 ± 0.0	2.0 ± 0.0	3.0 ± 0.0	2.1 ± 0.0	3.7 ± 0.0
C18:1	75.4 ± 0.0^e	72.9 ± 0.0^g	79.2 ± 0.0^b	82.5 ± 0.1^a	78.7 ± 0.0^c	70.1 ± 0.0^h	73.8 ± 0.0^f	72.8 ± 0.1^g	77.5 ± 0.1^d
C18:2	7.7 ± 0.0^e	11.6 ± 0.0^a	5.5 ± 0.0^g	3.3 ± 0.0^i	5.1 ± 0.0^h	10.3 ± 0.0^b	8.0 ± 0.0^d	9.3 ± 0.0^c	5.7 ± 0.0^f
C18:3	0.8 ± 0.0^c	0.8 ± 0.0^c	0.8 ± 0.0^d	0.6 ± 0.0^g	0.9 ± 0.0^f	0.6 ± 0.0^h	0.9 ± 0.0^b	1.0 ± 0.0^a	0.7 ± 0.0^e
C20:0	0.4 ± 0.0	0.3 ± 0.0	0.5 ± 0.0	0.5 ± 0.0	0.5 ± 0.0	0.4 ± 0.0	0.4 ± 0.0	0.4 ± 0.0	0.4 ± 0.0
C22:0	0.1 ± 0.0	0.1 ± 0.0	0.0 ± 0.0	0.2 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.0 ± 0.0	0.1 ± 0.0	0.1 ± 0.0
ΣSFA	14.9^d	13.3^f	13.4^f	12.7^g	14.4^e	17.2^a	15.8^b	15.4^c	14.9^d
ΣMUFA	76.4^e	74.0^h	80.1^b	83.2^a	79.6^c	71.8^i	75.0^f	74.2^g	78.5^d
ΣPUFA	8.7^e	12.7^a	6.5^g	4.1^i	6.0^h	11.1^b	9.1^d	10.4^c	6.6^j

Note: Different letters indicate statistical difference at p < 0.05. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.

TABLE 3 Concentrations of individual phenols and total phenols of virgin olive oil

	Variety (mg/kg)
	Cuq	Emp	Man	Cor	Pal	Arb	Lec	Pdo	Hoj
Hydroxytyrosol	5.5 ± 0.5	4.3 ± 1.0	1.9 ± 0.4	8.1 ± 3.5	nd	2.5 ± 0.2	5.4 ± 1.8	5.9 ± 0.8	0.8 ± 0.0
Tyrosol	5.4 ± 0.9	2.5 ± 0.3	4.3 ± 1.3	8.7 ± 0.2	4.0 ± 0.8	1.9 ± 0.7	4.1 ± 1.4	7.8 ± 3.8	4.3 ± 0.9
Vanilic acid	1.6 ± 0.2	1.2 ± 0.9	1.2 ± 0.0	1.5 ± 0.6	0.6 ± 0.2	0.7 ± 0.1	0.8 ± 0.1	1.4 ± 0.3	2.7 ± 0.1
Vanillin	0.6 ± 0.2	0.8 ± 0.4	1.1 ± 0.4	0.9 ± 0.3	0.9 ± 0.0	0.3 ± 0.0	1.1 ± 0.8	0.9 ± 0.1	0.9 ± 0.1
p-Coumaric acid	0.2 ± 0.1	0.1 ± 0.0	0.4 ± 0.1	0.3 ± 0.0	0.2 ± 0.1	0.2 ± 0.1	0.1 ± 0.0	1.5 ± 0.0	0.7 ± 0.1
3,4-DHPEA-AC	0.6 ± 0.0	1.9 ± 0.1	0.7 ± 0.3	0.3 ± 0.1	0.2 ± 0.0	7.1 ± 2.7	0.8 ± 0.1	0.6 ± 0.0	0.9 ± 0.0
3,4-DHPEA-EDA	11.1 ± 1.7	9.7 ± 0.6	11.2 ± 3.2	1.1 ± 0.0	0.1 ± 0.0	26.6 ± 4.8	7.2 ± 2.3	12.6 ± 2.9	2.8 ± 0.9
p-HPEA-EDA	9.4 ± 2.2	8.6 ± 1.8	14.9 ± 1.6	6.4 ± 0.8	5.8 ± 1.7	17.4 ± 2.1	8.7 ± 1.7	17.9 ± 1.6	6.9 ± 0.2
Pinoresinol	5.4 ± 0.3	4.3 ± 1.2	6.1 ± 0.9	6.3 ± 2.4	3.9 ± 0.9	6.2 ± 2.1	4.5 ± 1.0	7.8 ± 1.7	4.8 ± 1.1
Cinnamic acid	4.3 ± 1.8	11.4 ± 2.1	1.3 ± 0.6	3.3 ± 1.0	2.1 ± 0.2	15.5 ± 3.3	6.3 ± 2.3	4.6 ± 0.8	2.9 ± 0.9
3,4-DHPEA-EA	23.7 ± 4.1	4.8 ± 1.0	6.7 ± 2.0	13.4 ± 1.0	0.1 ± 0.0	11.6 ± 1.6	11.9 ± 3.6	10.2 ± 1.6	5.6 ± 0.1
p-HPEA-EA	9.2 ± 2.4	5.4 ± 0.2	7.1 ± 1.6	6.1 ± 1.8	11.2 ± 0.9	2.8 ± 0.9	5.4 ± 0.9	9.5 ± 2.1	7.3 ± 0.6
ΣIPCHPLC	77.0^c	54.6^e	57.0^d	56.4^d	28.9^g	92.8^a	56.2^d	80.6^b	39.8^f
TPCUV/vis	295.3^d	195.2^f	214.5^e	214.9^e	86.9^g	367.6^a	303.9^c	339.9^b	210.9^e

Note: 3,4-DHPEA-AC: hydroxytyrosol acetate; 3,4-DHPEA-EDA: dialdehydic form of decarboxymethyl oleuropein aglycon; p-HPEA-EDA: dialdehydic form of decarboxymethyl ligstroside aglycon; 3,4-DHPEA-EA: aldehydic form oleuropein aglycon; p-HPEA-EA: aldehydic form ligstroside aglycon; ΣIPC_HPLC: individual phenolics content-HPLC; TPC_UV/vis: total phenolics content-Uv/vis. Different letters indicate statistical difference at p < 0.05.

FIGURE 1 Hydrophilic antioxidant capacity of virgin olive oil determined by the DPPH, ABTS, FRAP, and ORAC assays. Different letters (a–g) for methods DPPH, ABTS, FRAP and (a–h) for ORAC in all cases statistical difference at p < 0.05. ^ns: Not significant.

FIGURE 2 Scatter diagram of PC1 vs. PC2 of the main sources of variability between the virgin olive oil samples (A) and loadings plots obtained of the first two principal components for variables (B). 1: Carotenoids; 2: Chlorophylls; 3: α-Tocopherols; 4: Oleic acid; 5: Linoleic acid; 6: Linolenic acid; 7: Hydroxytyrosol; 8: Tyrosol; 9: 3,4-DHPEA-EDA; 10: p-HPEA-EDA; 11: 3,4-DHPEA-EA; 12: p-HPEA-EA; 13: ΣIPC_HPLC; 14: TPC_UV/vis; 15: DPPH; 16: ABTS; 17: FRAP; 18: ORAC.