ANTIOXIDANT PROPERTIES OF EVOO FROM CERASUOLA CV OLIVE FRUIT: EFFECT OF STONE REMOVAL

This research investigated the effect of stone removal before processing on the antioxidant activity of monovarietal extra virgin olive oil (EVOO) in comparison with the non-destoned counterpart. The antioxidant activity of the polar compounds in the EVOO extract from destoned olives and the scavenging properties against 2,2’-diphenyl-1-picrylhydrazyl radical showed high efficiency in preventing the damages induced by free radicals. Moreover, polar extract showed the presence of flavonoic compounds and the ability to preserve β-carotene from products of linoleic acid lipidic peroxidation. The comparison of the antioxidant properties of the destoned EVOO polar extract with the non-destoned EVOO extract proved an increased antioxidant activity by stone removal.