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Scientific paper - Preliminary note / Short communication
Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)
Acta Alimentaria, 45 (2016), 3; 427-433. https://doi.org/10.1556/AAlim.2015.0018
Koprivnjak, Olivera; Kriško, A.; Valić, Srećko; Carić, D.; Krapac, M.; Poljuha, D.

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

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Koprivnjak, O., Kriško, A., Valić, S., Carić, D., Krapac, M. & Poljuha, D. (2016). Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia). Acta Alimentaria, 45. (3), 427-433. doi: 10.1556/AAlim.2015.0018

Koprivnjak, Olivera, et al. "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)." Acta Alimentaria, vol. 45, no. 3, 2016, pp. 427-433. https://doi.org/10.1556/AAlim.2015.0018

Koprivnjak, Olivera, A. Kriško, Srećko Valić, D. Carić, M. Krapac and D. Poljuha. "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)." Acta Alimentaria 45, no. 3 (2016): 427-433. https://doi.org/10.1556/AAlim.2015.0018

Koprivnjak, O., et al. (2016) 'Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)', Acta Alimentaria, 45(3), pp. 427-433. doi: 10.1556/AAlim.2015.0018

Koprivnjak O, Kriško A, Valić S, Carić D, Krapac M, Poljuha D. Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia). Acta Alimentaria [Internet]. 2016 September [cited 2024 December 26];45(3):427-433. doi: 10.1556/AAlim.2015.0018

O. Koprivnjak, A. Kriško, S. Valić, D. Carić, M. Krapac and D. Poljuha, "Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)", Acta Alimentaria, vol. 45, no. 3, pp. 427-433, September 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:187235. [Accessed: 26 December 2024]

Metadata
Title (english)Antioxidants, radical-scavenging and protein carbonylation inhibition capacity of six monocultivar virgin olive oils in Istria (Croatia)
AuthorOlivera Koprivnjak
AuthorA. Kriško
AuthorSrećko Valić
AuthorD. Carić
AuthorM. Krapac
AuthorD. Poljuha
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (croatian)
Six monocultivar virgin olive oils (VOOs) produced from five autochthonous (Buza, Buza Puntoza, Istarska Bjelica, Porecka Rosulja, and Rosinjola) and one referent cultivar (Leccino), were investigated. The mass fractions of orthodiphenols (ORT) and tocopherols (TOC) were analysed by VIS spectroscopy and HPLC. The radical-scavenging capacity was evaluated by electron spin resonance spectroscopy (ESR) using galvinoxyl free radical and the DPPH test. Results revealed a high level of total TOC in VOOs of Buza Puntoza (243 mg kg(-1)) and Porecka Rosulja (325 mg kg-1). VOOs contained in 100 g from 79% (Istarska Bjelica) to 261% (Porecka Rosulja) of recommended daily allowance of a-tocopherol. The mass fraction of ORT in Istarska Bjelica and Rosinjola was > 250 mg kg-1 (on average 30-40% higher in comparison to other studied cultivars). Istarska Bjelica and Porecka Rosulja showed the highest antioxidant capacity in both methods of measurement. The highest capacity to inhibit protein carbonylation (PC) in response to oxidative stress (54-56%) was displayed by Buza Puntoza, Leccino, and Buza. High level of positive linear correlation between ORT mass fraction and radical-scavenging capacity measured by DPPH test (r=0.768), as well as strong negative correlation between PC inhibition and mass fraction of ORT (r=-0.697), were observed.
Keywords (english)
Languagecroatian
Publication typeScientific paper - Preliminary note / Short communication
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleActa Alimentaria
Numberingvol. 45, no. 3, pp. 427-433
p-ISSN0139-3006
e-ISSN1588-2535
DOIhttps://doi.org/10.1556/AAlim.2015.0018
URN:NBNurn:nbn:hr:184:187235
Publication2016-09
Document URLhttps://akjournals.com/doi/10.1556/aalim.2015.0018
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-04-20 15:43:31