engleski

Accumulation of bioactive compounds in Croatian virgin olive oils as infulenced by the cultivation region

Virgin olive oil (VOO) has significant health impact because of its peculiar chemical composition. Among phenolic compounds in VOO, the secoiridoid derivates oleocanthal and oleacein are responsible for antioxidant, antimicrobial, anticancer and hypoglycemic activity. Furthermore, oleocanthal showed stronger anti-inflammatory effect compared to ibuprofen. In this study, we investigated the accumulation of oleocanthal, oleacein and other phenolic compounds (hydroxytyrosol, tyrosol, oleuropein aglycon, apigenin, luteolin and ligstroside aglicon) in monovarietal VOOs obtained from Croatian autochthonous cultivar Oblica. Olive fruits were harvested in 2016 at the same ripening stage from olive groves spread over all Croatian olive cultivated regions. Subsequently olive fruits were processed in oil under the same conditions using laboratory system Abencor mc2. Phenolic extracts were prepared using liquid-liquid extraction with methanol:water mixture (60:40 v/v). Phenolic extracts were analyzed by a 1200 Series liquid chromatograph coupled to a triple quadrupole detector, equipped with ESI source. The results show different concentrations of hydroxytirosol, oleocanthal, oleuropein aglycon and lygstroside aglycon regarding olive cultivation region. Indeed, hydroxytirosol had the lowest concentrations in north Dalmatia while oleocanthal had the highest concentrations in middle Dalmatia, with no differences noticed among other olive regions. The oleocanthal concentrations varied from 112 up to 1082 mg kg-1, while oleacein concentrations from 80 up to 942 mg kg-1. Overall, the results indicated significant variability of phenolic compounds in VOOs from different Croatian regions, thus indicating possible superior therapeutic features from specific VOOs.

virgin olive oil, phenols, oleocanthal, oleacein, health impact

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