Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante <i>in vitro</i> e sulla qualità di oli extra-vergini di oliva della Sardegna

Abstract

Milling technology has a great effect on the quality of olive oils. This paper was aimed to compare the differences in quality between two Sardinian extra virgin monovarietal oils obtained with a traditional and with a low oxidative stress technology. Peroxide value and acidity were lower in oils extracted with a low oxidative stress, which resulted in up to 114% higher total phenol content, with respect to oils obtained with the traditional technology. The low oxidative stress technology, moreover, permitted them to have significantly higher values of antioxidant activity, which is to be ascribed to the higher phenol content