Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

Table 5

Total phenolic content and antioxidant activities of hydrophilic fraction of Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO.

Assay	Tonda di Villacidro				Tonda di Cagliari				Semidana				Bosana
	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD	Min	Max	Mean	±SD
Total phenols; (mg GAE/kg)	158.40	219.50	182.35	22.54	142.80	388.00	261.18	83.83	133.10	249.20	179.73	42.64	249.40	421.00	335.20	121.34
DPPH; (mmol TEAC/kg)	0.08	0.52	0.25	0.16	0.13	0.52	0.29	0.14	0.10	0.64	0.29	0.18	0.51	1.68	1.17	0.37
ABTS; (mmol TEAC/kg)	0.09	0.33	0.22	0.09	0.19	0.52	0.33	0.12	0.11	0.77	0.34	0.22	0.55	1.88	1.19	0.43
FRAP; (mmol Fe^2+/kg)	0.39	1.03	0.88	0.23	0.52	1.57	1.02	0.36	0.36	1.66	0.99	0.39	1.42	2.95	2.38	0.52

GAE: gallic acid equivalent. DPPH and ABTS values are expressed as TEAC millimolar concentration, obtained from a Trolox solution having an antiradical capacity equivalent to that of the dilution of the EVOO. FRAP value is expressed as Fe²⁺ millimolar concentration, obtained from a FeSO₄ solution having an antioxidant capacity equivalent to that of the dilution of the EVOO.