ArticleFoods (Basel, Switzerland)2021
A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 6 citations in OpenAlex.
- Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds.Journal of agricultural and food chemistry · 2026Article
- NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds.Molecules (Basel, Switzerland) · 2024Article
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8 authors at 3 institutions in 1 country.
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Abstract
backgroundThe phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of the present study was to characterize the phenolic profile of olive oil from cultivars farmed in the Ionian Islands (Zakynthos, Kefalonia, Lefkada, and Kerkyra) and to investigate the association of phenols to antioxidant activity, which is central to its functionality. Furthermore, the study investigates whether multivariate analyses on the concentration of individual biophenolic compounds and genetic population diversity could classify the olive oil samples based on their geographic origin.
methodsPhenols were determined in 103 samples from different Ionian Island tree populations by
resultsPrincipal component analysis (PCA) of the secoiridoid concentrations clustered samples according to cultivar. Clustering based on genetic distances is not concordant with phenolic clustering. A cultivar effect was also demonstrated in the association between the concentration of individual phenols with DPPH reducing activity.
conclusionsTaken together, the study shows that the olive oil phenolic content defines "cultivar-specific phenolic profiles" and that environmental factors other than agronomic conditions contribute more to phenotype variance than genetics.
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