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Table 4 Polyphenol profile (ppm, mg/kg) and fatty acid composition (% on total) of the low-polyphenols Cima di Bitonto and high-polyphenols Coratina extra-virgin olive oils

From: Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs

Determined by HPLC1 Extra-virgin olive oil  
Cima di Bitonto Coratina SEM
Phenol composition    
 Hydroxytyrosol 16.92 42.98 0.052
 Tyrosol 16.98 66.25 0.045
 3,4-DHPEA-EDA 32.63 39.44 0.021
p-HPEA-EDA 7.93 38.42 0.016
 (+)-1-Acetoxypinoresinol 11.44 24.16 0.014
 (+)-Pinoresinol 2.47 13.34 0.009
 Luteolin 4.16 5.25 0.005
 3,4-DHPEA-EA 1.77 14.64 0.019
 Apigenin 3.82 4.51 0.003
p-HPEA-EA 2.29 4.59 0.002
Total phenols 137.85 253.58 0.521
Fatty acid composition    
 C16:0 Palmitic 18.75 14.77 0.201
 C18:1 Oleic 72.71 77.07 0.147
 C18:2 Linoleic 7.79 7.04 0.198
 C18:3 Linolenic 0.75 1.12 0.075
  1. 1Each value represents the mean of five replicate analyses; SEM, standard error of the means.