In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolys...

Autores
Guzzonato, Agostina Lorena; Ramirez, Maria Rosana
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The intake of extra virgin olive oil (EVOO) has been associated with a lower incidence of degenerative diseases, due at least in part to its polyphenol content. The objective of this study was to examine the functional properties of the total polyphenolic fraction (TPF) of four EVOOs from Argentina. To our knowledge, there are no studies available thatexamine the antioxidant properties of EVOO TPF in biological membranes. The TPF was evaluated by the following assays: total polyphenol content (TPC), antioxidant activity (AA) against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the protective effect of TPF on oxidative damage induced by both hypotonic solution and the radical initiator 2,2’-azobis(2-amidinopropane) dichlorohydrate (AAPH) in rat erythrocytes. The TPC ranged from 125.7 ± 1.8 mg·kg-1 to 213.2 ± 2.9 mg·kg-1. AA values were 340.0 ± 8.7 mmol·kg-1 to 533.2 ± 8.7 mmol·kg-1. TPF moderately inhibited haemolysis induced by AAPH and hypotonic solution. These findings suggest that EVOO TPF is an important source of natural antioxidants; it has effective AA against diverse reactive species and protects rat erythrocytes against oxidative damage. The data obtained provide new experimental evidence of the protective role of TPC in EVOO derived from a blend of olive varieties against oxidative stress in biological systems.
Fil: Guzzonato, Agostina Lorena. Instituto Universidad de la Fundación "Héctor Barceló"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Materia
Olea Europaea
Rat Erythrocyte
Membrane Stabilization
Polyphenol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/289972
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/289972
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysisGuzzonato, Agostina LorenaRamirez, Maria RosanaOlea EuropaeaRat ErythrocyteMembrane StabilizationPolyphenolhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The intake of extra virgin olive oil (EVOO) has been associated with a lower incidence of degenerative diseases, due at least in part to its polyphenol content. The objective of this study was to examine the functional properties of the total polyphenolic fraction (TPF) of four EVOOs from Argentina. To our knowledge, there are no studies available thatexamine the antioxidant properties of EVOO TPF in biological membranes. The TPF was evaluated by the following assays: total polyphenol content (TPC), antioxidant activity (AA) against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the protective effect of TPF on oxidative damage induced by both hypotonic solution and the radical initiator 2,2’-azobis(2-amidinopropane) dichlorohydrate (AAPH) in rat erythrocytes. The TPC ranged from 125.7 ± 1.8 mg·kg-1 to 213.2 ± 2.9 mg·kg-1. AA values were 340.0 ± 8.7 mmol·kg-1 to 533.2 ± 8.7 mmol·kg-1. TPF moderately inhibited haemolysis induced by AAPH and hypotonic solution. These findings suggest that EVOO TPF is an important source of natural antioxidants; it has effective AA against diverse reactive species and protects rat erythrocytes against oxidative damage. The data obtained provide new experimental evidence of the protective role of TPC in EVOO derived from a blend of olive varieties against oxidative stress in biological systems.Fil: Guzzonato, Agostina Lorena. Instituto Universidad de la Fundación "Héctor Barceló"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaVup Food Research Inst2025-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/289972Guzzonato, Agostina Lorena; Ramirez, Maria Rosana; In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis; Vup Food Research Inst; Journal of Food and Nutrition Research; 64; 4; 12-2025; 337–3431336-8672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2406info:eu-repo/semantics/altIdentifier/doi/10.64122/YBPD1335info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T15:01:16Zoai:ri.conicet.gov.ar:11336/289972instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 15:01:17.244CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
title In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
spellingShingle In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
Guzzonato, Agostina Lorena
Olea Europaea
Rat Erythrocyte
Membrane Stabilization
Polyphenol
title_short In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
title_full In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
title_fullStr In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
title_full_unstemmed In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
title_sort In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
dc.creator.none.fl_str_mv Guzzonato, Agostina Lorena
Ramirez, Maria Rosana
author Guzzonato, Agostina Lorena
author_facet Guzzonato, Agostina Lorena
Ramirez, Maria Rosana
author_role author
author2 Ramirez, Maria Rosana
author2_role author
dc.subject.none.fl_str_mv Olea Europaea
Rat Erythrocyte
Membrane Stabilization
Polyphenol
topic Olea Europaea
Rat Erythrocyte
Membrane Stabilization
Polyphenol
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The intake of extra virgin olive oil (EVOO) has been associated with a lower incidence of degenerative diseases, due at least in part to its polyphenol content. The objective of this study was to examine the functional properties of the total polyphenolic fraction (TPF) of four EVOOs from Argentina. To our knowledge, there are no studies available thatexamine the antioxidant properties of EVOO TPF in biological membranes. The TPF was evaluated by the following assays: total polyphenol content (TPC), antioxidant activity (AA) against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the protective effect of TPF on oxidative damage induced by both hypotonic solution and the radical initiator 2,2’-azobis(2-amidinopropane) dichlorohydrate (AAPH) in rat erythrocytes. The TPC ranged from 125.7 ± 1.8 mg·kg-1 to 213.2 ± 2.9 mg·kg-1. AA values were 340.0 ± 8.7 mmol·kg-1 to 533.2 ± 8.7 mmol·kg-1. TPF moderately inhibited haemolysis induced by AAPH and hypotonic solution. These findings suggest that EVOO TPF is an important source of natural antioxidants; it has effective AA against diverse reactive species and protects rat erythrocytes against oxidative damage. The data obtained provide new experimental evidence of the protective role of TPC in EVOO derived from a blend of olive varieties against oxidative stress in biological systems.
Fil: Guzzonato, Agostina Lorena. Instituto Universidad de la Fundación "Héctor Barceló"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
description The intake of extra virgin olive oil (EVOO) has been associated with a lower incidence of degenerative diseases, due at least in part to its polyphenol content. The objective of this study was to examine the functional properties of the total polyphenolic fraction (TPF) of four EVOOs from Argentina. To our knowledge, there are no studies available thatexamine the antioxidant properties of EVOO TPF in biological membranes. The TPF was evaluated by the following assays: total polyphenol content (TPC), antioxidant activity (AA) against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the protective effect of TPF on oxidative damage induced by both hypotonic solution and the radical initiator 2,2’-azobis(2-amidinopropane) dichlorohydrate (AAPH) in rat erythrocytes. The TPC ranged from 125.7 ± 1.8 mg·kg-1 to 213.2 ± 2.9 mg·kg-1. AA values were 340.0 ± 8.7 mmol·kg-1 to 533.2 ± 8.7 mmol·kg-1. TPF moderately inhibited haemolysis induced by AAPH and hypotonic solution. These findings suggest that EVOO TPF is an important source of natural antioxidants; it has effective AA against diverse reactive species and protects rat erythrocytes against oxidative damage. The data obtained provide new experimental evidence of the protective role of TPC in EVOO derived from a blend of olive varieties against oxidative stress in biological systems.
publishDate 2025
dc.date.none.fl_str_mv 2025-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/289972
Guzzonato, Agostina Lorena; Ramirez, Maria Rosana; In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis; Vup Food Research Inst; Journal of Food and Nutrition Research; 64; 4; 12-2025; 337–343
1336-8672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/289972
identifier_str_mv Guzzonato, Agostina Lorena; Ramirez, Maria Rosana; In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis; Vup Food Research Inst; Journal of Food and Nutrition Research; 64; 4; 12-2025; 337–343
1336-8672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2406
info:eu-repo/semantics/altIdentifier/doi/10.64122/YBPD1335
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Vup Food Research Inst
publisher.none.fl_str_mv Vup Food Research Inst
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1874775033040076800
score 13.265058

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