Valuable Molecules from Italian extra virgin olive oil and their protection against oxidative stress.

The consumption of olive oil, because of its valuable biomolecules content, has been correlated with a reduction of cardiovascular diseases and some types of cancer. In fact, its phenolic compunds have positive effects on several physiological parameters, such as oxidative damages and cellular function. The aim of this study was to characterize extra virgin olive oils from several regions of the Italian territory, produced by using different cultivars as well as cultivation and production techniques, through the evaluation of their phenolic content and anti-oxidant activity [1]. Specifically, the phenols extraction yield, the total phenolic and ortho-diphenolic contents, and the anti-oxidant activity of the phenolic extracts were measured. Furthermore, the following compounds were detected and quantified by RP-HPLC analysis: hydroxytyrosol, tyrosol, para-coumaric acid, ortho-coumaric acid, trans-cinnamic acid. Two different extraction methods were compared: by utilizing the mixture 70% methanol/ 1% chloridric acid, the phenol extraction yield was 7-fold higher than that obtained with 80% methanol solution. The amounts of total phenols, ortho-diphenols and specific bioactive molecules showed wide variability among both oils from different Italian regions and oil produced in the same district, thus indicating that different factors such as cultivar and pedo-climatic conditions can influence the olive oil composition, and its nutritional healthy properties [2]. The anti-oxdant power of the phenolic extracts was investigated by evaluating their protective capacity against erythrocyte damage caused by oxidative stress. TBARS (ThioBarbituric Acid Reactive Substances) and meta-haemoglobin levels were assayed as markers of protection against cellular oxidative damage. In particular, a reduction of TBARS and meta-haemoglobin content was observed in stressed red blood cells, pre-treated with olive oil phenolic extracts. These results demonstrated that it's possible to characterize extra virgin olive oils from several Italian regions through their qualitative and quantitative phenolic profiling and theri radical-scavenging activity.