Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Antioxidant capacity and sensory analysis of olive oils different quality grades (Extra virgin, Virgin, Ordinary Lampante) were investigated to define their possible differences useful for discrimination. Total phenolic content discriminated the sample Lampante oil (LVOO) with values (0.95 mg GAE/g) significantly lower than other (1.85, 1.80 1.98 A, D E samples, respectively). The principal component (PCA) revealed that attributes (“bitter” “pungent”) antioxidant (expressed by FRAP ABTS•+) are positively correlated Extra-virgin (EVOO) Virgin (VOO) categories, evidencing high values. In conclusion, based on evaluated parameters, between categories found. Still, they did not allow us clearly separate two oils.