Olive Oil's Antioxidant Levels
Research has been directed by doctors M. Carmen Lopez Martinez, Herminia Lopez Garcia de La Serrana and Jose Javier Quesada Granados, and its main author is Cristina Samaniego Sanchez. The scientists have prepared four methods that let us know know the antioxidant capacity and the beneficial effect of the extra virgin olive oil obtained from olives of the Picual variety.
In order to carry out this work, they determined the best method to calculate the in vitro antioxidant capacity in oil samples. They concluded that, among all the applied methods, the ABTS was the most suitable in order to study this kind of samples as it shows the correlation with the total polyphenol index in a better way. Moreover, scientists observed that the reproducibility of the results of these methods is good and that the variation coefficients obtained by the different methods are acceptable, which makes it possible to conclude, generally, that the four studied methods could be applied to measure the antioxidant oil capacity.
Scientists from Granada are not discarding the idea of registering some patents related to this research soon, since they already have experience in getting patents related to other studies on food, such as alcoholic drinks. Their research is applicable to every kind of olive oil, and these methods could be used in the areas where olive groves are cultivated, regardless of the variety of olive used in the oil obtaining process.
From the May 27, 2008, Prepared Foods e-Flash