LEVELS OF PHENOLIC ANTIOXIDANTS IN VIRGIN OLIVE OIL PURCHASED IN BULK.

Grigoriadou, D.; Androulaki, A.; Tsimidou, M. Z.

The total polar phenol (TPP) and α-tocopherol (α -T) contents were determined in 120 virgin olive oil samples bought in bulk in 16 L containers, obtained directly from urban households throughout Greece. TPP content was determined colorimetrically and α-T content was determined using normal phase HPLC. Samples were categorized as edible (extra virgin and virgin) and non-edible. The levels of both classes of antioxidants were generally lower than those reported for high quality Greek virgin olive oil. Sixty-five percent of the extra virgin olive oil samples contained 100-150 mg/kg of TPP expressed as caffeic acid, while ∼80% of the virgin olive oil samples contained <100 mg/kg. α-tocopherol levels were higher than 200 mg/kg for 1/3 of the extra virgin and 1/4 of the virgin samples, respectively. Non-edible samples had even lower levels of the antioxidants. These findings illustrate the need to educate olive oil packers, distributors and consumers as to how the nutritional value of virgin olive oil can be maintained from field to table. The recent EC regulation that has set the maximum packaging capacity for the final consumer at 5 L is expected to help maintain the nutritional value of virgin olive oil.

GREECE; PHENOLS; VITAMIN E; OLIVE oil; ANTIOXIDANTS; PACKAGING; EDIBLE fats & oils

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, Vol 17, Issue 2, p195

1120-1770

Academic Journal