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标题：Determination of Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil Obtained from Cv. Gemlik (Olea europaea)
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作者：Haşim Kelebek ; Songül Kesen ; Çiğdem Sabbağ Serkan Selli 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2012
卷号：37
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this study, phenolic content and antioxidant capacity of olive oil obtained from cv. Gemlik were investigated. Phenolic composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector and characterized by liquid chromatography-mass spectrometry (LC-MS). A total of 13 different phenolic compounds, including hydroxytyrosol, 4-hydroxybenzoic acid, tyrosol, 2,3-dihydroxybenzoic acid, caffeic acid, vanillic acid, vanilin, syringic acid, p-coumaric acid, ferulic acid, cinnamic acid, apigenin and luteolin were identified. Tyrosol (9.85 mg/kg) determined as the main phenols found in olive oil and followed by apigenin (5.40 mg/kg) and hydroxytyrosol (3.21 mg/kg) respectively. Antioxidant activity of olive oil was measured by using the DPPH and ABTS assays. A high correlation between total phenolic content and antioxidant capacity (R2 = 0.657-0.817) along with applied methods (R2 = 0.933) were determined.
关键词：Gemlik; olive oil; phenolic compounds; antioxidant activity; Olea europaea