%0 Journal Article %1 Owen:2000p4196 %A Owen, RW %A Mier, W %A Giacosa, A %A Hull, WE %A Spiegelhalder, B %A Bartsch, H %D 2000 %J Food Chem Toxicol %K Antioxidants Aromatase, Breast-Cancer Compounds, Consumption, Dietary-Fat, Fatty-Acids, Flaxseed Hplc, Invitro, Mass Mortality, Oils, Olive Oxygen Phenolic Phytoestrogens, Prostate, Reactive Risk, Seed Species, Spectrometry, Supplementation, %N 8 %P 647--659 %T Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene %V 38 %X The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils, A mean of 290 +/- 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 +/- 21 mg/kg) and refined virgin (340 +/- 31 mg/100 g; P <0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 +/- 5 mg/100 g), While seed oils were devoid, on average, the olive oils contained 196 +/- 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 +/- 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 +/- 12 mg/kg; P < 0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 +/- 6.17) and refined virgin olive oils (4.72 +/- 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 +/- 6.84) than refined olive oils (9.30 +/- 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P < 0.001) in extra virgin (41.53 +/- 3.93) compared to refined virgin olive oils (7.29 +/- 2.56), All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should he differentiated in ascertaining cancer risk, (C) 2000 Elsevier Science Ltd. All rights reserved.

@article{Owen:2000p4196, abstract = {The aim of this study was to evaluate the phenolic antioxidant and squalene content in a range of olive and seed oils, A mean of 290 +/- 38 (SEM) mg squalene/100 g was detected. However, while there was a weak significant difference between extra virgin (424 +/- 21 mg/kg) and refined virgin (340 +/- 31 mg/100 g; P <0.05) olive oils, highly significant differences were evident between extra virgin olive oils (P<0.0001) refined virgin olive oils (P<0.0001) and seed oils (24 +/- 5 mg/100 g), While seed oils were devoid, on average, the olive oils contained 196 +/- 19 mg/kg total phenolics as judged by HPLC analysis, but the value for extra virgin (232 +/- 15 mg/kg) was significantly higher than that of refined virgin olive oil (62 +/- 12 mg/kg; P < 0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin (41.87 +/- 6.17) and refined virgin olive oils (4.72 +/- 215; P<0.01). The major linked phenols were secoiridoids and lignans. Although extra virgin contained higher concentrations of secoiridoids (27.72 +/- 6.84) than refined olive oils (9.30 +/- 3.81) this difference was not significant. On the other hand, the concentration of lignans was significantly higher (P < 0.001) in extra virgin (41.53 +/- 3.93) compared to refined virgin olive oils (7.29 +/- 2.56), All classes of phenolics were shown to be potent antioxidants. In future epidemiologic studies, both the nature and source of olive oil consumed should he differentiated in ascertaining cancer risk, (C) 2000 Elsevier Science Ltd. All rights reserved.}, added-at = {2010-06-22T19:38:37.000+0200}, affiliation = {German Canc Res Ctr, Div Toxicol {\&} Canc Risk Factors, D-69120 Heidelberg, Germany}, author = {Owen, RW and Mier, W and Giacosa, A and Hull, WE and Spiegelhalder, B and Bartsch, H}, biburl = {https://www.bibsonomy.org/bibtex/24994db7213da26cd3f82f8bcc6ece6b6/gsmith}, date-added = {2010-06-11 13:58:31 -0400}, date-modified = {2010-06-11 13:58:32 -0400}, interhash = {b0504dae68987e40fb0d99bc6f855203}, intrahash = {4994db7213da26cd3f82f8bcc6ece6b6}, journal = {Food Chem Toxicol}, keywords = {Antioxidants Aromatase, Breast-Cancer Compounds, Consumption, Dietary-Fat, Fatty-Acids, Flaxseed Hplc, Invitro, Mass Mortality, Oils, Olive Oxygen Phenolic Phytoestrogens, Prostate, Reactive Risk, Seed Species, Spectrometry, Supplementation,}, language = {English}, month = Jan, number = 8, pages = {647--659}, pmid = {000088466400001}, rating = {0}, timestamp = {2010-06-22T19:39:18.000+0200}, title = {Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene}, uri = {papers://E88B624E-D406-46FF-9D95-BB9C1AAE3FDC/Paper/p4196}, volume = 38, year = 2000 }