Bioactive minor components, antioxidant activity and quality of extra virgin olive oils from Koroneiki and Coratina Cultivars in Egypt
DOI:
https://doi.org/10.66817/np0t2s05Keywords:
antioxidant activity, bioactive compounds, Coratina, extra virgin olive oil, Koroneiki, oxidative stability, phenolic compounds, tocopherolsAbstract
This study investigated the physicochemical characteristics, bioactive components, and antioxidant activity of extra virgin olive oils (EVOOs) produced from the Koroneiki and Coratina cultivars grown in Khatatba, Sadat City, Minuya Governorate, Egypt. Polyphenols, a major family of antioxidant compounds in fruits and vegetables, were quantied alongside specic secoiridoids and tocopherols known for their strong radical-scavenging properties. The concentrations of oleocanthal, hydroxytyrosol, and oleuropein aglycone (OLE) were 180.00, 3.53, and 575.76 mg/kg in Koroneiki, and 171.00, 9.46, and 664.91 mg/kg in Coratina olive oils, respectively. The Koroneiki variety exhibited higher total phenolic content (530.00 mg/kg of gallic acid equivalents) and α-tocopherol levels (155.00 mg/kg), which corresponded to superior antioxidant capacity (35.85% inhibition of DPPH and 4.37% inhibition of ABTS radicals) compared with Coratina (26.37% and 2.82%, respectively). These results indicate that the composition of minor bioactive compounds, particularly phenols and tocopherols, signicantly inuences the oxidative stability and nutritional quality of EVOO. The Koroneiki cultivar can therefore be considered a valuable source of high-quality olive oil rich in natural antioxidants.
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