Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential
María Figueiredo-González,
Lucía Olmo-García,
Patricia Reboredo-Rodríguez,
Irene Serrano-García,
Glenda Leuyacc-del Carpio,
Beatriz Cancho-Grande,
Alegría Carrasco-Pancorbo,
Carmen González-Barreiro
Affiliations
María Figueiredo-González
Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo-Ourense Campus, 32004 Ourense, Spain
Lucía Olmo-García
Department of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva s/n, 18071 Granada, Spain
Patricia Reboredo-Rodríguez
Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo-Ourense Campus, 32004 Ourense, Spain
Irene Serrano-García
Department of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva s/n, 18071 Granada, Spain
Glenda Leuyacc-del Carpio
Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo-Ourense Campus, 32004 Ourense, Spain
Beatriz Cancho-Grande
Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo-Ourense Campus, 32004 Ourense, Spain
Alegría Carrasco-Pancorbo
Department of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva s/n, 18071 Granada, Spain
Carmen González-Barreiro
Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo-Ourense Campus, 32004 Ourense, Spain
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic potential of olive oils obtained from olives belonging to centenarian olive trees of the so-called ‘Mansa de Figueiredo’ cultivar were evaluated during three consecutive crop seasons (2017–2019). The oils produced during the three crop years were classified as extra virgin based on the quality-related indices, sensory analysis, and the genuineness-related parameters. In addition, LC-ESI-TOF MS was used to get a comprehensive characterisation of the phenolic fraction while LC-ESI-IT MS was applied for quantitation purposes. The content of phenolic compounds (ranging from 1837 to 2434 mg/kg) was significantly affected by the harvest year due to the environmental conditions and ripening index. Furthermore, although significant differences in the inhibitory effects against the α-glucosidase enzyme for the EVOOs extracted throughout the three successive years were detected, all the studied EVOOs exhibited a stronger inhibitor effect than that found for acarbose.
