Phenolic Compound Identification and Antioxidant Capacity of Alperujo Extracts from Region del Maule, Chile

Figures & data

FIGURE 1 Total phenolic content in alperujo extracts. ***p < 0.001 compared with Arbequina and Frantoio extracts. ⁺⁺⁺p < 0.001 compared with the Arbequina extract.

FIGURE 2 Total flavonoid content in alperujo extracts. ***p < 0.001 compared with Arbequina and Frantoio extracts. ⁺⁺p < 0.05 compared with the Frantoio extract.

TABLE 1 Hydroxytyrosol and tyrosol content in alperujo extracts

	Hydroxytyrosol (µg/mg of sample)	Tyrosol (µg/mg of sample)
Barnea	4.93 ± 0.37	0.039 ± 0.007
Frantoio	3.66 ± 0.21	0.030 ± 0.009
Arbequina	2.54 ± 0.15	0.230 ± 0.012

TABLE 2 Antioxidant properties in alperujo extracts

	Arbequina	Frantoio	Barnea
DPPH (µg/mL)	41.1. ± 1.1 **	48.7 ± 1.4	27.9 ± 1.04 ***
RBCs Lipoperoxidation (µg/mL)	57.3 ± 4.1	32.8 ± 3.1 ^++	22.8 ± 3.5 ^+++

***p < 0.001 Barnea/Arbequina and Frantoio extracts. **p < 0.01 Arbequina/Frantoio extract.⁺⁺⁺p < 0.001 Barnea/Arbequina and Frantoio extracts. ⁺⁺p < 0.01 Frantoio/Arbequina extract.

FIGURE 3 Protective effect of Alperujo extracts (25 μg/mL) on LDL oxidation measured as conjugated dienes production catalyzed by Cu²⁺ (10 μM). *p < 0.001 compared with the control (copper 10 µM).